Our Best Cooking Techniques for zucchini noodles That Are Delicious and Not Soggy. Because zucchini is mainly water, it can be challenging to cook. Here are our recommendations for adequately preparing it and preventing it from becoming soggy. Do not peel the zucchini. Peeled zucchini noodles are soft with no crispness. Furthermore, it adds a step, and we quickly need dinner on the table.
Ingredient:
- Zucchini
- Julienne vegetable peeler or a mandolin
- Water
- Tomato
- Garlic
- Cheese
- Olive oil
- Pan
- Salt
Steps:
- You should not salt the zucchini ahead of time or while cooking in the pan. The salt removes the water in the zucchini. When it’s cooked, it’ll be less crispy. Because salt enhances flavor, we prefer to season the sauce rather than the zucchini.
- Don’t overcook the food. Cook the noodles till they are just like pasta. Meaning they’ll appear wilted but still have a crunch on them.
- We try to decrease the amount of water in our recipe as much as possible because zucchini tends to get watery. There will be some remaining water at the bottom of the serving basin, which is fine. It’s excellent because the liquid combines with tomato, garlic, cheese, and olive oil. Season the sauce with salt to taste.
- So now it looks delicious and ready to eat!
