- 4 zucchini, julienned with a julienne peeler or spiralizer (about 4 cups)
- 1 tablespoon extra-virgin olive oil
- salt and ground black pepper, to taste
1 Place the julienned zucchini in a colander or wire strainer and toss generously with salt until the strands are lightly coated. Allow the zucchini to sit for 20-30 minutes to remove excess water. Rinse with running water, drain well, and pat dry with paper towels. Now you have two choices: got directly to step 2 or… for absolutely al dente noodles that do not get mushy, return the noodles to the colander and place in the fridge, uncovered, for 1-2 hours. This allows the strands to dehydrate even further.
2 Heat a large non-stick skillet over medium-high heat and add the prepared zucchini noodles. Sauté them in the dry pan until just tender, about 1-2 minutes. Reduce the heat to low and drizzle the olive oil over the noodles, stirring gently to coat the strands. Taste and season with salt and pepper.
Source : allrecipes.com