Zoodles Two Ways Recipe

I like to call zucchini noodles “zoodles.” I make a lot of them because I love growing zucchini in my garden, and it does take over! But if you have the space, garden-fresh zucchini is absolutely worth it. One of the tricks to making zucchini noodles is to use zucchini that aren’t too large—no more than 12 inches long and 2 inches wide. The seeds in large zucchini can make a mess out of your spiral slicer. The other trick is to remove some of the water from the zucchini noodles so that the beautiful sauce you’ve made doesn’t become a watery mess when tossed with the noodles. The two easiest ways to do so are to salt and drain the raw zoodles or to dehydrate them in a low-temperature oven (which I prefer).