Zucchini Noodle Salad with Beans, Feta, and Lemon Recipe - Rachel Cooks® (2024)

FAQs

How do you cook zucchini noodles so they don t get soggy? ›

To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.

Zucchini is low in fat, sugar, and calories, and high in vitamin C and fiber, making it a great substitute for traditional pasta noodles. Fiber helps to regulate bowels and maintain good digestive health, and vitamin C acts as an antioxidant to protect cells.

Don't pre-salt your zucchini noodles.

Whatever you do, do not let your cut zucchini noodles sit in salt before cooking.

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

Salting them before roasting draws out even more moisture which leads to limp, bland looking veggies. The best way to bake zucchini is to simply toss in olive oil and garlic first, without the seasoning, just like in the lemon garlic sautéed zucchini recipe. Oven roast until golden, then season to your heart's delight!

Unlike regular pasta, zucchini noodles contain fewer calories and carbs per serving, making them a healthier choice for those watching their weight or blood sugar levels. By substituting zucchini noodles in your favorite pasta dishes, you can enjoy a satisfying meal while still sticking to your health goals.

A look into essential Vitamins & Minerals, shows that Zucchini Pasta outdoes Spaghetti Squash on every one, except for Niacin, Pantothenic Acid, Calcium and Selenium. Information found from SELF's Nutrition Data calculator.

Zucchini noodles are best fresh, but if you want to make them ahead, place them in a paper towel-lined storage container and keep them in the fridge for no more than two days.

You can make zucchini noodles ahead of time to cut down on your prep time for the recipe. Meal prep the zucchini noodles by spiralizing them in bulk then storing them in a paper towel-lined airtight container.

Stovetop Cooking Method:

Let them drain for 20-30 minutes. Squeeze the zoodles gently over the sink to release more water. No need to get out every last drop, but just the majority.

How to make zoodles not soggy? ›

Don't overcook the noodles, otherwise, they'll get soggy. I like mine to have a slight crunch, sort of like al dente pasta. After spiralizing your zucchini noodles, sprinkle with a bit of salt and let them sit in a colander for 10 minutes. It'll help get rid of some of the excess moisture.

Just so you know, vegetable peelers are great for more than just peeling those russet potatoes for dinner! You can also use that same Y-shaped vegetable peeler to make wide but thin noodles, similar in shape to a pappardelle. Slice off a side of the zucchini lengthwise after chopping off the ends.

If you've got the time, try salting and draining your zucchini. This method involves liberally salting your sliced zucchini and allowing it to set in a colander (over a bowl) for at least 30 minutes, up to an hour, before patting dry with paper towels or a tea towel.

You only need a little salt — half a teaspoon of kosher salt for one medium zucchini, say — to start pulling the water out. Use more, and the zucchini will simply taste like zucchini-flavored salt. If you try to rinse out the extra salt, you risk adding back in the water you just tried to get rid of.

The practice originated with alkaline noodles, otherwise known as ramen noodles. Gluten and alkaline salts react to make a chewier, denser noodle that doesn't soak up water as well. This means noodles can sit in the broth for longer periods of time before they start to get mushy.