Have you ever tried making zucchini noodles, also known as zoodles, and ended up with a watery, mushy mess? If so, I completely understand your frustration. But worry no more! Today, I'm going to share with you the absolute best method for cooking zucchini noodles to achieve the perfect texture without them turning soggy. The secret? Gentle steaming.
Watch the video version of this recipe:
Let's start with the basics: zucchini. To get the best results, make sure to use firm, fresh zucchini. In my kitchen, I opted for a variety known as Tromboncino Rampicante, which I grew in my own garden. This squash has a firm and buttery texture that is perfect for making noodles. But any type of firm summer squash like zucchini or yellow squash will work well. If you're interested in learning how to grow Tromboncino Rampicante, check out my growing guide video HERE.
Since my squash is quite long, I cut it into smaller, more manageable pieces. I don't peel them as the skin is incredibly thin, but feel free to peel yours if you prefer.
For creating these beautiful noodles, I use a simple spiralizer with a thick or wide noodle blade. I like this spiralizer that I get from Amazon HERE. However, a julienne peeler will work just fine if you don't have a spiralizer on hand. In just a few minutes, you’ll have all your zucchini beautifully spiralized into noodles.
Now, onto the cooking. To maintain the desired texture of the noodles, I use a multi-tiered steamer which allows the noodles to be gently cooked without being submerged in water, which would otherwise make them soggy. I steam the noodles for about five minutes because they cook very quickly.
Once they are done steaming, I transfer the noodles onto a large flat baking sheet to allow excess water to evaporate or be released. This step helps ensure the remaining noodles are fairly dry. I often make a large batch and freeze some for future meals.
Here comes the fun part — serving them up! These zoodles are incredibly versatile and can be enjoyed with your favorite pasta sauce, topped with grilled chicken or shrimp, or even simply drizzled with olive oil, garlic, and Parmesan for a straightforward yet delicious dish.
One final tip: if you’re adding sauce to your zoodles, do so right before serving. The longer the noodles sit in a hot sauce, the softer they become, so mix them in at the last moment for the best texture. Steaming the noodles and allowing extra water to evaporate gives these zoodles a crisp texture that closely resembles pasta. Personally, I don't even miss the carbs!