Do other low-carbers have problems with soggy zucchini noodles? I’ve tried sauteeing them with oil, microwaving them, dry sauteeing them and I’m sure something else, but they were always really wet and added too much water to the sauce and they were generally soggy even if I worked on not over cooking them.
Then I had something at a restaurant, figured out what it was and can’t believe how much better it is…
Prep the zucchini however you want (long thin slices, julienned, spiralize, whatever). Put them in a big strainer and sprinkle a fair amount of salt on them. Squish it around and let it sit for about 20 minutes. Do a quick rinse to get off the extra salt, squeeze out the water and throw these into the sauce just long enough to warm them up.
Edit: [here’s a picture](https://imgur.com/kgrryD2)
by mintbrownie
1 Comment
I salt generously but not more than will taste good, then put them on a dry paper towel laid over a terrycloth dish towel, let them really release moisture that gets wicked by the towels. I never rinse.