Cut the ends off all your zucchinis. Use your spiralizer to make zucchini noodles using the smallest blade. I break my zoodles off after every 5 turns so they are the perfect length. Always make sure the zucchini is being poked in the dead center to give you the largest noodles. Readjust if needed as you're turning, especially if you have curved zucchinis.

Set a colander over a large bowl. Place all the zucchini noodles in the colander and season with the kosher salt. Toss it, and gently massage it in. This is seasoning the zucchini, as well as drawing out all excess moisture. Let it sit for at least 15 minutes on the counter.

Transfer the zucchini noodles to a nut milk bag and use firm pressure to squeeze out as much moisture as you can. It's a workout! But this will give you perfectly al dente zucchini noodles that are not watery or soggy at all.

You can eat the zoodles raw topped with your favorite sauce. Or you can heat them up in a skillet if you want them warm.

To warm in a skillet: heat a large skillet over medium heat. Add in ghee and cook for just 1 to 2 minutes until cooked through. Transfer to a plate and top with desired sauce and toppings.

Leftovers will keep for at least 5 days refrigerated in an airtight container.