How do I keep zucchini noodles from getting soggy?
High heat, short cook time, and do not crowd the pan. If the pan is jammed, zucchini steams and releases more water. Use a wide skillet, avoid covering the pan, or cook in two batches if your zucchini are very juicy.
Do I need to salt and drain them first?
Not always, but it helps if your zucchini are extra juicy or you want a tighter, less watery finish. A quick 10-minute salt, then a gentle squeeze in a towel is plenty. Do not wring them like you are mad at them, or they break. Also, do not salt them early if you are making them ahead. Salt right before cooking.
Can I use yellow summer squash too?
Yes. Yellow squash is a little softer than zucchini, so cook it even faster and pull it as soon as it turns crisp-tender.
What if I do not have a spiralizer?
Use a julienne peeler for thin noodles, a mandoline with a julienne blade, or just cut zucchini into thin matchsticks with a knife. The sauce does not care how fancy your noodles look.
How do I serve them like pasta?
Think “light noodle bowl,” not “giant mound of spaghetti.” They shrink. Plan about 1 large zucchini per person as a main, or half as a side. Add a protein or some bread if you want it more filling.
Can I make these ahead?
You can spiralize the zucchini up to 1 to 2 days ahead. Store the raw noodles in a container lined with paper towels, and swap the towels if they get damp. For best texture, do not salt until right before cooking.
Any dairy-free swaps?
Yep. Swap the butter for extra olive oil or vegan butter, and use nutritional yeast or a dairy-free parmesan alternative. The lemon, garlic, and pepper still bring plenty of drama.
