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