Congrats! You've successfully made zoodles in a spiralizer [1]. Now, onto the important question: how do you actually cook them? Unlike pasta, you fortunately don't need to wait around for a pot of water to boil. Instead, you treat the veggie "noodles" as vegetables you'd normally sauté on the stovetop.
The best way to cook a batch of zoodles is to heat one or two tablespoons of oil, such as olive oil or coconut oil, in a skillet over medium heat and sauté the noodles with a generous pinch of salt and a little pepper. After about five minutes, the zoodles will be slightly softened but not mushy, which is what you're after. They'll be similar to the al dente texture [2] of traditional pasta.
And that's it! You can turn off the heat and turn your zucchini noodles into a full meal catered to your preference. You could add homemade bolognese sauce [3], basil pesto [4] and parmesan cheese, lemon butter shrimp [5] and red pepper flakes, or even more of your favorite satueed veggies to the mix. After trying out this healthy alternative to carb-heavy pasta a few times, you might convince yourself you like it almost as much as the real thing.
