3 Super Simple Tricks To Help You Avoid Watery Zucchini Noodles

3 Super Simple Tricks To Help You Avoid Watery Zucchini Noodles

You’ve ticked everything off your meal-prep checklist: stopped at the farmers market, picked out the best-looking zucchini of the bunch, cleaned your kitchen countertop, and lined up your ingredients in preparation for that banging zoodles recipe you found on Pinterest.


You spiralize, sauté, mix, toss, and add the sauce — only to be left with a pound of limp, water-logged noods that suddenly resemble a mess of worms. How did you end up here? Where did you go wrong? Well, since zucchini is over 90% water by weight, you probably didn’t account for all of that extra moisture…so forget about those appetizing leftovers.

In order to get the most out of your meal prep (aka your hard work, time, and dedication), we experimented with three hacks to make sure your zoodles pack a crunchy punch with every bite.


Salt and wrap your zoodles.


Post-spiralizing the zucchini, lightly salt your zoods with kosher salt and wrap them in paper towels. Let them sit for about 10–15 minutes — just enough time for the salt to extract the moisture. You may have to change the paper towels depending on how damp they get, but a gentle squeeze at the end will drain any leftover water before you sauté.


Take your zoodles for a ride in a salad spinner.


If salt and paper towels don’t do it for you, loading your zoodles in a salad spinner (you can’t go wrong with this one) after spiralizing is also a great way to drain them. Let them sit for 20 minutes or so, or until you see a decent-sized pool of water in the bottom bowl. Give them a quick, gentle spin, and dump out the excess water. Proceed with your recipe.


Experiment with textures.


Creating thin spirals may lend itself to a more Insta-worthy dish, but this can also lead to weak noodles that break. Instead of going for that finer blade attachment, switch it up and spiralize your zucchini with a larger blade. Hello, ribbon zoodles!

For salads, wide ribbons will help the zucchini stand out from other high-water-content vegetables (think tomatoes, cucumbers, bell peppers, et al.). And as a pasta alternative, wide ribbons will hold their structure against a sauce. Just remember to sauté the ribbons quickly (they literally take 2–3 minutes to get al dente), whip up your sauce separately, and then combine everything at the very end. That way, your ribbons will stay true to form and provide a better bite. Bon appétit!

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