I think it is so cool when my little blog inspires people to try new things in the kitchen.
I think that is just the coolest thing ever!
But then my coworker told me that she bought a spiralizer to make zucchini noodles and was having some trouble getting the noodles to cook right and to not turn into mush.
Well, beautiful blog readers who have purchased or own a spiralizer, I do not want to leave you in the dark with what to do after you’ve gotten this amazing kitchen tool!
Today I’ll tell you about my go-to way to cook zucchini noodles that’s fast, easy, simple, and gives you perfectly cooked noodles.
No squash mush for us!
This recipe will guide you through how to sauté zucchini noodles and will highlight the keys to perfectly cooked noodles.
(Tess, this one’s for you!)
- Coconut oil or ghee (or another cooking oil with a high smoke point)
- Zucchini noodles
- Sea salt
- Large skillet
- Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium heat. When the oil is hot, add some of the zucchini noodles to the pan. The key with sautéing zucchini noodles is to work in batches, not adding too many noodles to the pan at once. Do NOT try to cook all the noodles at once or you'll just end up with a mushy pile of squash!
- Cook the noodles in the hot oil for a few minutes, tossing often with tongs, until the noodles are cooked "al dente." This is when they're softening, but still mostly holding their shape, and are browning slightly on some edges.
- Remove the cooked noodles to a large plate and repeat the above steps with the remaining noodles, adding more oil if necessary.
- When all of the noodles are done, sprinkle the cooked noodles with sea salt. (Do NOT add the salt before or during cooking. It will only make the noodles release their moisture and get soggy.) Serve according to your pleasure!
And with that you should have perfectly cooked zucchini noodles in minutes!
To recap, here are the keys to making the best zucchini noodles:
- Use a large pan
- Get the oil good and hot before adding the noodles to the pan
- Cook the noodles in batches
- Salt the noodles AFTER, not before or during cooking
Do you have a question about cooking or a recipe you’d like to see? Is there a recipe you’re trying to adapt for your diet? Let me know! I LOVE helping readers answer their questions and find recipes that work for them!
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