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Hi there. I'm wondering if anyone has perfected the preparation of zoodles (zucchini noodles)? I've tried various methods and they either seem to be too watery or too salty (because I added too much salt to remove the water). 

Any tips/tricks on how to cook them would be much appreciated! 

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If I'm adding them to a soup or topping them with a sauce, I don't actually cook them -- I heat the soup or sauce, and allow the heat from it to warm the zoodles.

If I do want to cook them, I saute them, just long enough for them to be heated, don't overcook.

If I'm willing to devote the extra time, I have done this method before.

And here's another recipe for them, just because it's tasty.

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I followed some instructions from Well Fed 2. What I did is spiralize the zucchinis, put them in a colander with a lot of salt to sweat out the liquid, let them sit for 1-2 hours. Then I rinsed them well to get rid of all the salt.  Patted them dry with paper towels. Then you can cook them if you want but I took it one step further. I spread them out on a cookie sheet on top of parchment paper and more paper towels and let them sit in the fridge until the next day, uncovered.  The fridge dehydrates them a little more and then I patted them dry one last time.  It is best to prepare the day before, if you can, to get rid of the moisture but I have also prepared them same day as well.  Make sure you make a lot because they cook down quite a bit and you don't want to go through all that for a small amount! I used 4 last time and it was plenty.

I didn't peel them but you can.

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