Zucchini Noodles Recipe (Zoodles)

Make zucchini noodles using a spiralizer (I recommend this one that doesn't slide around). To do this, cut off the ends of the zucchini first. Skewer one end onto the side that has the handle, and the other end into the side with the blade. Crank the handle, pushing the zucchini toward the blade. Check the post above for tips, or other methods if you don't have a spiralizer! Pat dry with paper towels.

Preheat the oven to 350 degrees F (177 degrees C). Grease an extra large baking sheet. (Use parchment paper if it's not non-stick.)

Arrange the zucchini on the baking sheet in a thin layer, making sure not to crowd the pan. Sprinkle with sea salt lightly and toss.

Bake for about 15 minutes, until al dente tender. (You can cook longer if you want them softer.)

Pat the zoodles dry with a double layer of paper towels.

Toss with melted butter or olive oil, black pepper, and more sea salt to taste if needed.

Place zucchini noodles into a colander over the sink. Sprinkle with sea salt and toss. Let them drain for 20-30 minutes.

Squeeze the zoodles gently over the sink to release more water. No need to get out every last drop, but just the majority. Rinse off any excess salt and pat dry.

Heat the butter or olive oil in a large saute pan over medium-high heat. Add the zoodles and stir fry for 3-4 minutes, until al dente tender. (Cooking time may vary depending on how much zucchini you have and the size of your pan.) Season with black pepper and more sea salt to taste.