While most all of you have had zoodles before, you know the one drawback about them is that they tend to be watery when serving them, especially once you put the sauce on top. In the early days of low carb eating, mine were watery too, and I decided that was going to have to change! I wanted pasta, not pasta soup. There are 2 main issues...one of them is the sauce. It should be nice and thick and not loose and watery. If you use one of the acceptable jarred sauces (as in no sugar, or other additives), you can easily conquer that simply by simmering it uncovered for about 20 to 30 minutes until the excess liquid cooks off and the sauce reduces and thickens. But, if your zoodles aren't prepped right, you will still end up with watery pasta when you serve it.
I'm going to share how I keep my zoodles from being watery. I usually prefer to eat my pasta in a pasta bowl, but this evening I intentionally ate it on a plate so you could see there was NO wateriness whatsoever. I used Del Grosso's Fireworks sauce tonight and added it to browned ground round, diced bell pepper and onion, quartered fresh mushrooms and baby spinach that I browned and cooked before adding the sauce. I simmered it uncovered about 30 minutes until thickened. I also added about 1/3 cup finely grated Parmesan about 5 to 10 minutes before it was done simmering, but it's not necessary. It just adds flavor and thickens the sauce a bit more.
About an hour before starting the sauce, I used my Paderno Spiralizer to make a bunch of zoodles with zucchini and yellow summer squash; it only takes a couple minutes to make a big pile of them. To pull out the excess liquid from the zoodles, I like to spread them out in a single layer on top of a layer of paper towels (placed on top of a dish towel). I lightly salt them (about 1/4 to 1/2 teaspoon for a large batch of zoodles) and then place another layer of paper towels on top. I gently press them down with my hands and then walk away. Within 5 to 10 minutes you will notice the moisture being drawn out of the zoodles by the salt and wicking into the paper towels. After about 20 minutes, I like to roll them up in the paper towels to help press more moisture out. If the paper towels get really wet, I'll change the top layer of paper towels before rolling up. Try and let them wick excess moisture out for at least 30 minutes, up to 1 hour if you have the time. You will find it makes a huge difference in your finished cooked zoodles. I know some folks like to boil their zoodles and that makes me cringe because you are adding water to them instead of removing it. They shouldn't be cooked like regular wheat noodles that are supposed to absorb liquid. To cook, all that needs to be done is heat up a nonstick skillet with a tablespoon of oil on medium-high heat and then stir-fry the zoodles, tossing frequently until al dente. This only takes a few minutes...about 3 to 5 minutes or to your desired tenderness. Don't overfill the skillet. If necessary, cook a larger portion in a couple of batches. This method yields perfectly cooked non-watery zoodles. I snapped a few photos below. Enjoy!
 |
| It took less than 2 minutes to make this big pile of zoodles with the Paderno Spiralizer |
 |
| Spread on paper towels and salt lightly |
 |
| Top with another layer of paper towels |
 |
| Look at the moisture that has been drawn out after about 10-15 minutes |
 |
| Before rolling them up, I changed the top layer of paper towels to draw out more liquid |
|
| After sauteing for a few minutes in a skillet, I have perfect non-watery al dente zoodles |
46 comments:
I will try this. Have you ever tried spaghetti squash? It is already shredded when you "scrape" it out. Yummy.
Hi Anonymous,
Yes, I have tried Spaghetti Squash and for some reason did not care for it. Maybe I need to try it again to see if I feel differently. :-)
Hi GGC,
We really like spaghetti squash with butter as a veggie side dish, but not so much for "pasta." Zoodles really can't be beat for a credible pasta stand-in. Once I discovered them I knew that I'd be able to leave the "old" kind of pasta behind! If I just *barely* warm them in a skillet with a little butter the zoodles don't seem to get watery for me. I've even put them on the plate raw and ladled hot spaghetti sauce on top. I find that the heat of the sauce is enough to cook them al dente right on the plate without turning them to mush. (BTW, your zoodle machine is *really* calling my name!)
Hi CyberSis,
I will have to try eating spaghetti squash as a side dish like you. I figured I was probably the only one that didn't care for it as a spaghetti replacement.
I cook my zoodles very briefly, mainly to heat and make slightly pliable. LOL on the zoodle machine! ;-)
I made these for our lunch today with marinara and meatballs. My husband couldn't stop raving about how good it all was. Spaghetti squash isn't bad as a substitute if it's a little under cooked, but the zoodles were marvelous.
Hi Rowena,
So glad you and your husband enjoyed them. I need to give spaghetti squash another try, too. I might have overcooked it when I made it in the past. :-)
I was looking for a way to make the zoodles less watery and came across your post. So excited to try this tonight. I am making a "Pasta" salad. The last time I made it, it was soooo tasty. Now it will probably be even better if the zoodles are a little dryer. Will saute them. Thanks!
Hi Anonymous,
Thanks. I hope you enjoy preparing them this way and that your pasta salad turns out awesome! :-)
Hi. Thanks for this. Just got a spiralizer and so looking forward to trying zoodles for my first time! This will be really helpful as I had no idea where to start! Can you make them in advance and refrigerate or freeze them to reheat? Also, are they any good cold?
Hi lunkijude,
You can make them a day or two ahead and refrigerate them (keep rolled up in paper towels and maybe cover with Saran Wrap, etc. )
Have you ever tried microwaving a vented, covered plate of zoodles? It doesn't cut out all of the moisture, but in the summer, it heats up the kitchen less, produces fewer pans to clean, and it is convenient enough for anyone to try.
Hi Aphid,
No, I haven't tried cooking them that way. I only cook them a couple of minutes or so on the stove top so it isn't too bad but some folks may like to try it, particularly if they have a smaller kitchen which heats up more quickly. Great idea. Thanks! :-)
I find it works best if you do not cook them at all. I make them a little ahead and add about a tablespoon of pesto. The oil keeps them from getting wet. Pour hot sauce over raw zoodles. The best
I've been eating noodles for about six months now instead of pasta and the only drawback was the water on the plate.Today,I followed your instructions,including simmering my sauce until it thickened more and my dinner was awesome!...absolutely no water on the plate.I'm so glad I found your post.
Hi Suzy,
Yay! I'm so happy you enjoyed a "non-watery" plate of "pasta". It makes it so much more enjoyable and you don't feel like you are trying to eat soup on a plate! ;-)
Hi, Gourmet Girl, My husband misses spaghetti more than I can say on ketogenic diet. He found your blog and forwarded it to me with a huge plea in his eye. I'll let you know how the zoodles turn out, but I am excited to try them. Thanks so much in advance.
Hi Pam,
Hope you enjoy them! :-)
Yes! The zoodles were wonderful! We are having spaghetti again tonight because we can't get enough of these great "noodles."
Hi Pam...
So happy you enjoyed them! :-)
Thank you so much for this post. I had been frustrated with my watery zoodles. Your method has solved my problem. Actually, I have been using several of your recipes since I started eating low carb last year. Your chocolate chip cookies are my favorite. Also keep your cheesy biscuits in my freezer at all times.
You are welcome Paula! Glad you are enjoying the recipes. :-)
Hi, was trying your way of cooking noodles and for some reason mine were still kinda crunchy. Do you know why they may have been that way? Did I possibly use too much salt?
Hi Jordi,
You probably needed to cook them an extra minute or so. Before removing them from the skillet, test one to see if it's the doneness you prefer. :-)
Thanks so much for the great tips! I've made zoodles before, but they always turned out either water/mushy or totally raw. I followed your directions this time and they were perfect! My kids begged me to make them tomorrow!!
Hi JennCarlson,
You are very welcome. So happy your kids actually asked for them! How great is THAT? ;-)
Can you freeze them? Thanks!
Hi Jeanetta,
You could try but I don't think they would freeze well because of their high water content. I think they'd tend to fall apart when thawed. You could always do a small batch test freeze. 😀
Hi there!
Thank you so much for this! I recently was diagnosed with celiac disease and I've been trying a healthier replacement for corn based pasta. I've had zoodles before but they were terribly watery (I'm one of those people who can't stand water in the bowl from any type of pasta or sauce). This so saved the day! Also great for people on a budget (3 large zucchini from Aldi's is about $1.50 while a bag of celiac friendly pasta can range from $3-7!). Delicious!
Hi Marlena,
I'm so happy you enjoyed the zoodles. I, too, don't like watery noodles of any kind. Wow, great price on zucchini, too! So happy you enjoyed them...thanks for letting me know! :-)
I love Zoodles :) I make them all the time, but yes, watery :( so I'll definitely try this, I'm just wondering, do these stay dry even as left overs the next day? I always make enough dinner to have leftovers for lunch.
Hi Amber,
I generally make a bunch of zoodles with the spiralizer and cook what I will eat since it only takes a couple minutes to sauté. I keep the rest wrapped in paper towels in the fridge for a few days. They shouldn't get quite as watery for leftovers though since this method extracts so much liquid from them. Hope you enjoy them!
Hi there! Which blade on your spiralizer did you use?
Hi Christine,
I used the one with small round holes. I don't believe I've used the other blades in it yet. :-)
Hi there! Must ask where you are from that you are using DelGrosso's sauce? You have great taste! :-D
Hi Jessica,
I live in the Atlanta area...and thank you! :-)
last night was the night: i used the spiralizer for the first time, same as yours; i've had it about two weeks hiding in its box, and it's awesome ... i made spegit with my own sauce and it came out .... amazingly awesome .... one thing, though, the zoodles were great, however my sauce, from scratch, could have cooked a couple more hours -- we were hungry and couldn't wait ... my hubbs said, *we don't need to eat pasta anymore!!!* and i heartily agree ...
thanks so much for your tips on letting it rest on paper towels, then sauteing the zoodles ... i see a lot more of this in our future -- alfredo, marinara, whatever we use now with pasta ... i bet you can make a chicken casserole instead of using egg noodles {we use the non-egg noodles} ...
anyway ... thank you again ....
darlene
Hi Darlene,
I'm so happy they turned out nice for you! You probably could use them in a chicken casserole as well. I haven't tried but I bet you're right. So happy your husband enjoyed them too. You are so welcome. Enjoy! :-)
I made these on thin noodle blade on my spiralizer paper towel on towel noodles then paper towel over and rolled it up 20 min. Then changed paper towels one more time rolled it up and presses on it oh don't forget to sprinkle the salt on it it brings out the moisture tossed it in sauce to heat up we couldn't get enough they weren't a bit watery yum and thank you for this idea
Hi Anonymous...So happy you enjoyed them! So much better when they aren't watery. :-)
Made these tonight using your drying method and also cooked down our jarred sauce to reduce the water content. Was delish! Regarding someone's comment about spaghetti squash: I never really cared for it until I learned a way to cook it where it actually has some flavor. Cut in half lengthwise, spray with cooking spray or olive oil spray, then roast open-faced in a 460 degree oven until it is softer/cooked through. Bigger ones take upwards of an hour while smaller ones may only take 35-40 minutes....and get pretty carmelized on top. This actually leaves it with a little flavor (as opposed to steaming it face down in a microwave dish) and for me, makes it edible. BUT....that being said. I much prefer the texture of these zucchini noodles and they take way less time. :)
I used the blade with the larger holes and used your method of decreasing the moisture. It was my first time using the spiralizer and making zoodles. My husband and I loved them. Thank you so much for your helpful instructions. I would not have liked them if they were mushy or watery! I actually do this method with cucumbers so my creamed cucumbers stay nice and creamy and not watery.
Hi, Done exactly what you said last night...left them for 2 hours in the towels though. Perfect Perfect Perfect. I have had them a few times before, but the watery mess put me off. As I don't eat wheat, eggs, grains etc this will now me on the menu twice a week. Thank-you very much.. Cant wait for a stir fry now.
wow amazing tool.
Now I finally find out how to NOT have watery zoodles ! OMG I have looked up serveral recipes and no one talks about getting the extra water out and so every time I cook with them (yesterday being one) it comes out watery. My sister is on a low carb way of eating and so when we get together once a week, we try new recipes that she can enjoy as well. Thanks for the tip. I will try it next time I use the zoodles or zucchini strips in my recipes !
I have made this lots of times but I saute garlic before I put in the zoodles.
I found your process for removing the liquid from the "zoodles" to be interesting; however, I need to watch my sodium intake, and think this may add too much sodium to the "zoodles". I was wondering if maybe baking them for a few minutes, then drying them with the paper towels might work?
Post a Comment