Greek Zucchini Noodles Recipe - WhitneyBond.com (2024)

FAQs

How do you cook zucchini noodles so they don t get soggy? ›

To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.

After you've spiralized several zucchini, line a large plastic or glass storage container with a paper towel, add your noodles and place in the refrigerator. They'll stay fresh for 2-3 days. Larger zucchini are easier to spiralize and will yield more noodles. For serving sizes, plan on one medium zucchini per person.

The best way to cook frozen zucchini noodles is to sauté them in a hot skillet with some olive oil or butter. This method helps to remove the excess moisture and prevent them from becoming soggy.

Don't pre-salt your zucchini noodles.

First of all, one of the benefits of spiralizing is that it's SO quick (just spiralize, cook, and enjoy pasta in under 5 minutes!).

Sprinkle salt on the vegetables and let them sit overnight (or at least 6-8 hours), if possible. Remove the salt and the excess water by flushing in running water, then draining well and pressing between layers of paper towels before cooking them or by spinning the vegetables in a salad spinner.

If you have the time, I highly recommend making your zoodles the day before you plan to serve them. I'll often make a batch of zoodles for random meals throughout the week, and making them ahead of time allows them to dry out so that they won't have much moisture left when you're ready to use them!

Please note: spiralized zucchini should not be frozen. When you go to defrost it, it will wilt and become a mushy mess.

Drain as much water from the noodles as possible, then transfer to a towel-lined pan to dry. Zucchini noodles pack best in freezer bags. Thaw zucchini noodles in the refrigerator overnight, then drain away any excess water.

Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. Michigan State University Extension recommends that to preserve zucchini (and all summer squash) you should freeze it.

Whether you're looking to use zoodles (zucchini noodles) in a healthy pasta recipe or as a side dish, here's how p*rnsriniyom says to freeze them: Blanch zucchini noodles as mentioned above. Drain the noodles, and air dry or pat dry with paper towels. Portion out the noodles and lay them on a flat surface to freeze.

How do you dry out zucchini noodles? ›

Place the noodles on a cookie sheet lined with paper towels. Sprinkle with salt. “Sweat” the noodles in the oven for 30 minutes until the paper towels have absorbed most of the moisture that the zucchini let. Wrap the paper towels over the noodles and give them a good squeeze to extract any remaining liquid.

They can quickly be prepared in advance for the week, unlike spaghetti squash. Spaghetti squash can be prepared in advance, but it loses its taste and does not reheat as well as zucchini noodles do.

Keep your dried zucchini preserved.

Place your finished noodles into vacuum seal containers to store. If you don't have a vacuum sealer, you can store your dried noodles in a non-vacuum jar, but add a desiccant packet.

Don't! We like our regular pasta with a nice al dente bite, and the same goes for cooking zoodles! If you serve a warm sauce over the noodles, it will gently heat them through, so no actual cooking is necessary.

If you do not have kosher salt on hand, use a teaspoon or so of regular table salt. 1. Place zucchini slices in colander and sprinkle with 2 teaspoons salt. Set colander over bowl until about 1/3 cup water drains from zucchini, about 30 minutes.

This, the outlet asserts, is due to zucchini's high water content: If it cooks too slowly, it will release its moisture before it sears, becoming soggy and sodden. Over high heat, on the other hand, zucchini becomes caramelized on the outside but retains a meaty, firm texture within.