Use These Steps to Avoid Soggy Zoodles, Once and For All

how to prevent soggy zoodles

I love the idea of zoodles. What’s not to love about getting your pasta fix with the help of vitamin-packed veggies? But every time I try to make them, they always turn out the same way: soggy and super unappetizing. Aka kind of a no-go in my book. So when I came across one nutrition specialist’s step-by-step instructions on how to prevent the problem from happening, it changed everything.

Lindsay Cotter, the gluten-free recipe developer behind Cotter Crunch, recently shared exactly how she makes zoodles without winding up with a watery bowl of mush. Because it turns out I’m not the only one who can’t deal. “I wanted to go over a little trick to get the zucchini noodles from soggy to more al dente,” she said on her Instagram Story. And the solution? A balanced combo of pressing and baking. Here’s exactly how she goes about it.

Lindsay Cotter’s 5 Steps to Creating the Perfect Zoodles

1. Spiralize Your Zoodles

First, cut off the ends of your zucchini, summer squash, or whatever you want to transform into veggie noodles. Then, use your spiralizer of choice, whether that’s Cotter’s go-to—OXO’s 3-Blade Tabletop Spiralizer—or a handheld gadget like the Veggetti. She says this trick also works with pre-spiralized zoodles from the grocery store.

2. Press Your Zoodles

Next, press your zoodles with a paper towel or reusable kitchen towel to get out as much water as possible.

3. Bake Your Zoodles

Put your zoodles in the oven at 350°F for 10 minutes. You can either use a regular metal baking sheet or your glass cookware—”whichever is easiest,” Cotter says.

4. Press Your Zoodles Again

After removing your zoodles from the oven, they’ll still be pretty soggy. That’s where round two of pressing comes in. “What we’re going to do is press them again with a paper towel to get all the water out,” Cotter says.

5. Make Your Meal

After pressing the water out of your zoodles for the second time, they’ll be ready to cook with. And one of Cotter’s favorite ways to use them? In a stir-fry that features a mouth-watering cashew satay sauce. No mushiness included.

No Comments Yet

Leave a Reply

2019 © herbivore times. all rights reserved.