Whole30 + Keto Zucchini Noodles
Whole30 + Keto Zucchini Noodles Recipe – the secret to al dente zoodles that aren’t soggy! Paleo, low carb, gluten free, grain free, dairy free, sugar free, plant based, clean eating, real food.
It took me such a long time to figure out how to make good zucchini noodles. Whenever I would make them, they would turn out a watery and soggy mess.
After MUCH trial and error, I’ve perfected the BEST whole30 + keto zucchini noodles that are al dente and perfect.
How To Make Zucchini Noodles
There are 3 main secrets to perfect zucchini noodles:
- Use the medium size blade on your spiralizer. The larger noodle size allows them to hold their texture better.
- Do NOT salt the zucchini’s while they’re cooking! The salt draws out the water and makes them soggy! Only salt *right* before serving.
- Only cook 1 or 2 zucchini’s at a time in a large nonstick skillet. (I love this GreenPan one since it is ceramic coated and toxic free!). If you overcrowd the pan the zoodles will steam and get soggy. You want there to be room for any moisture to evaporate.
1 medium zucchini, spiralized
1/2 teaspoon salt
Sautee, stirring frequently, for 3 minutes until just getting soft and tender.
Transfer to a plate and let rest for 1 minute.
Right before serving, season with salt and any desired toppings or sauces. Serve warm.
Only sautee up to 2 zucchini’s worth of zoodles at a time! Otherwise the pan gets overcrowded and steams the zoodles and makes them soggy. 1 at a time is ideal if possible.
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