Because of osmosis, the noodles will keep their moisture and stay mostly firm. If you’re cooking zucchini noodles in a soup such as this Chicken Zucchini Noodle Soup, you really don’t have to worry about excess water. In this case, to reduce excess moisture, simply pat the spiralized noodles dry with paper towels or a thin kitchen rag. However, sometimes even uncooked zucchini can get a little limp after it’s cut. Cooking is what really makes zucchini release moisture. Raw Zucchini Noodlesįirst, if you’re serving raw zoodles (such as this tropical Coconut-Mango Zucchini Noodle dish), you won’t have to worry about sogginess.
#Zoodles noodles how to#
However, there are a few simple steps you can take to avoid watery, limp or soggy cooked zoodles! Follow the tips and tricks below and you will always have crisp and fresh-tasting zucchini noodles for all of your favorite recipes.Īfter you spiralize a zucchini with a spiralizer, there are three best ways to cook the zucchini noodles so they are crisp, not soggy:įor more information on how to cook zucchini noodles, read this post. While zucchinis are over 90% water by weight, you can expect your cooked zucchini noodles to be a bit watery. But “zoodles?” Pass.The question I hear most from new spiralizer users is, “How do I avoid soggy zucchini noodles?” Wide, thinly sliced layers of zucchini rolled around chicken and then baked in cheesy enchilada sauce? An actual example of a brilliant, carb-saving hack. What if we started calling Sweet Potato Noodles “swoodles?” What then? What if we all just spoke in baby talk all the time?Īnd please, let me be clear I do not hate zucchini. “ Zoodle.” Sure, zucchini noodles do resemble mushy baby food, but must we also infantilize the name? As if “zucchini noodle” is just too many syllables for us to bear. The amount of work it takes to try and finesse these messy heaps of slushy, watery garbage into something vaguely edible just to avoid a few carbs is just not worth it in this one life we were given.Īnd of course, there is the word. So, make sure that you don’t serve your meal until you’re ready to eat it! Don’t let it sit for more than a minute before serving, because every second is precious!” Here is an ACTUAL quote from a recipe: “Regardless of what you do to reduce the moisture in zucchini noodles, once the noodles sit in a hot sauce, water is going to drain out. Salt them! Leave them for half an hour! Squeeze them out with a paper towel! Don’t cook them in a sauce! Drain them in a colander! Avoid other watery foods in the recipe! Don’t cook them too long! Use a thicker sauce! Add more salt to offset the watery flavor! Eat them right away! The list goes on.
The fact that there are hundreds of recipes hailing zucchini noodles as the second coming of quinoa while simultaneously describing the infinite steps one must take to avoid a soggy mess is a literal spell of madness.
“How to Avoid Soggy Zucchini Noodles in 3 Easy Steps!” “6 Tricks to Ensure You Never Have to Eat Soggy, Bland Zoodles Again!” How can something be good when there are so many articles about how to just make them less bad. Because all you need to do is Google “zucchini noodles soggy” and you’ll find your proof. Something MUST be wrong with you if you haven’t yet discovered the *magic* of zoodles.īut, if you’re a hardcore zoodle fanatic and this title has left you offended and spluttering, “ well, you’re probably just not making them right!” - just hear us out. Or, is this the work of Big Zoodle, who are trying to shame us for eating carbs to line their own pockets? Maybe they are literally shoving them down our throats so they can peddle their packaged zoodles and 50 cent spiralizers (which are like everywhere now) to confused consumers, hoping we don’t one day wake up and catch on to their scheme.Īnd if you don’t already love zucchini noodles, then you’ve probably thought that it was your fault.
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