How to Make and Cook Zucchini Noodles

Wash the zucchini and trim off both ends.

Set up your spiralizer with the spaghetti-size blade and spiralize each zucchini into long noodles, collecting them in a large bowl.

If you do not have a spiralizer, use a julienne peeler down the length of the zucchini or cut very thin planks with a sharp knife and slice them into thin strips.

Sprinkle the raw zucchini noodles lightly with fine sea salt and toss with your hands to coat.

Let the noodles rest for about 10 minutes so they release excess water.

Gently squeeze small handfuls of noodles over the sink or press them in a clean kitchen towel, removing excess moisture without crushing them.

Heat a large skillet over medium to medium-high heat and add the olive oil.

Add the garlic and red pepper flakes, if using, and cook for about 30 seconds until fragrant.

Add the zucchini noodles and toss with tongs for 2 to 4 minutes until they turn bright green and just tender but still slightly crisp.

Season with black pepper and a small pinch of additional salt if needed, then finish with lemon juice and Parmesan or nutritional yeast. Serve right away.

If using marinara or pesto, warm the sauce separately in a small pot and let it thicken slightly so it is not too runny.

In a dry or lightly oiled skillet over medium to medium-high heat, cook the zucchini noodles for 2 to 3 minutes until just softened.

Turn off the heat, add a small amount of hot sauce to the pan, and toss to coat. Add more sauce gradually until the noodles are lightly coated but not soupy.

During the last minute of cooking, add pre-cooked chicken, shrimp, tofu, or chickpeas so they warm through.

Toss in halved cherry tomatoes or quick-cooking vegetables like baby spinach if desired.

Taste and adjust salt, pepper, and lemon juice. Serve immediately while the noodles still hold a little bite.