Zucchini Noodles

Spiralize and dry the zucchini up to 2 hours before cooking, but do not cook them in advance—they become mushy within an hour. Cook just before serving. You can blanch and shock them in ice water for 90 seconds, then drain and refrigerate for up to 24 hours; reheat gently in a pan with a little oil for 1 to 2 minutes.

A vegetable peeler creates long, ribbon-like noodles that work beautifully; stack and slice them into thinner strips. A box grater's large holes produce chunky noodles. A sharp knife and patience will also work—slice thin lengthwise, then julienne into noodle width.

The most common cause is not drying them before cooking or overcooking them in the pan. Pat them completely dry with paper towels and cook for only 3 to 4 minutes, tossing constantly; they will continue to release water, so stop cooking while they still have texture.

Yes. For the air fryer: toss dried noodles with 1 tablespoon oil, garlic, salt, and pepper; air fry at 350°F for 6 to 8 minutes, shaking the basket halfway through. For the oven: spread on a baking sheet, toss with oil and seasonings, and roast at 400°F for 8 to 10 minutes, stirring halfway. Both methods give a slightly firmer, less juicy result than stovetop.

Pair them with marinara or pesto sauce, toss with grilled chicken or shrimp, top with grated Parmesan and pine nuts, or use as a bed for fresh burrata and heirloom tomatoes. They also work as a low-carb pasta substitute under any sauce.

Store cooked noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat with a splash of olive oil for 1 to 2 minutes, just until warm; do not microwave, as they will become mushy. Leftover raw noodles will keep refrigerated and dried for up to 1 day.