If you’ve ever heard someone complain that zoodles “aren’t enough like real noodles” — usually accompanied with a complaint that they’re soggy — chances are they were overcooked.
The problem is that when you cook your zucchini noodles, especially if you’ve salted them, a lot of their moisture immediately leaks out. This can lead to watery sauces and stir-fries, which, let’s be real, no one wants.
Overcooking your zoodles also leads to a loss of nutrients, and since you’re likely eating them for the health benefits to begin with, you definitely don’t want to be missing out on those vitamins.
Luckily, there’s a solution! Zucchini noodles are actually delicious when served raw. They take well to dressings and sauces and have a pleasant crisp-tender texture that’ll keep you going back for that next bite.
If you’re uncertain about how to use raw zucchini noodles, take a look at the following recipes. Try raw zoodles once, and we guarantee you’ll be hooked.