How to Make Zucchini Noodles (Zoodles).

Serves 1–2 · Prep: 5 min · Cook: 3–5 min

Make It

1. Wash and trim the ends of 2–3 medium zucchinis.

2. Spiralize into noodle shapes, or slice thinly with a julienne peeler.

3. Heat a large pan over medium heat with 1 tsp olive oil.

4. Add the zucchini noodles and a pinch of sea salt.

5. Sauté 3–5 minutes, tossing gently, until just tender.

6. Remove from the heat immediately so they do not release more water.

Notes

• Do not overcook them. Zucchini is mostly water, and a minute too long turns noodles into soup.

• Pat them dry before they hit the pan, and do the same with pre-made ones. Choose plain, with no sauces added.

• Treat them like pasta when you build the plate. Pesto, marinara, olive oil and garlic, or sautéed cherry tomatoes.

• Skipping your Complex Carb? Zoodles are the swap. See Protein Pasta or Protein Bowl.

• Counts as Non-Starchy Veggies at 2–3 cups.