1. Use a spiralizer or other methods (described above) to cut zucchini noodles.

Oven Method

1. Preheat the oven to 350°F (177°C). An extra big baking sheet should be greased. (If the baking sheet isn’t non-stick, use parchment paper.)
2. Arrange the zucchini in a thin layer on the baking sheet, taking care not to overcrowd the pan. Toss with a little sprinkle of sea salt.
3. Bake for 15 minutes, or until the pasta is al dente. (Cook them for longer if you want them to be softer.)
4. Using a double layer of paper towels, pat the zoodles dry.
5. Toss with melted butter, black pepper, and salt and pepper to taste.

Stove-top Method:

1. Fill a colander with zucchini noodles and set it over the sink. Add a pinch of salt to the zoodles and stir. Allow 30 minutes to drain the water.
2. Squeeze the zoodles gently over the sink after half an hour to release more water. It is not necessary to extract every single drop, but only the bulk.
3. Melt some butter in a big-sized saute pan over medium heat. Stir in the zucchini and cook for 3 to 4 minutes, or until al dente. (Cooking time will vary based on the size of your pan and the amount of zucchini you have.) To taste, season with black pepper and additional sea salt.

This recipe describes two great ways to cook up zucchini noodles, so choose your most preferred option. The total cooking time is 25 minutes, with 10 minutes prep time and 15 minutes being the actual cooking time. Need more ideas on ways to prepare zucchini noodles? Then you should watch this video recipe.