How to Avoid Watery and Soggy Zucchini Noodles

Tips for how to avoid watery and soggy zucchini noodles.

How To Avoid Watery and Soggy Zucchini Noodles

Probably my most commonly asked question from those new to spiralizing is, “How do I avoid soggy zucchini noodles?”

Since zucchinis are over 90% water by weight, you should expect your cooked zucchini noodles to be a bit watery. However, there are a few simple steps you can take to reduce the excess moisture in cooked zoodles! This way, you can have a less watery and certainly not soggy bowl of zucchini noodles.

After you spiralize your zucchini with a spiralizer, there are three best ways to cook the zucchini noodles: serve them raw, saute them in a skillet, or cook them in a soup. For more information on how to cook zucchini noodles, read this post.

If you’re serving raw zoodles, you won’t have as big of an issue with soggy zoodles because heating up the vegetable is what causes the moisture to drain out and thus, create a watery bowl of zucchini noodles. However, to reduce excess moisture, pat the noodles dry with paper towels or a thin kitchen rag.

If you’re cooking zucchini noodles in a soup, you won’t have the issue of watery or soggy, because of osmosis, the noodles will keep their moisture and stay mostly firm. However, because the zucchini will release its water content into whatever soup you’re making, it will dilute the flavor. For example, if you’re making a salty ramen, the ramen will taste less and less umami/salty the longer the noodles sit in the broth. To fix this, add more flavoring when you go to reheat! If you’re eating right away, it’s not an issue.

Now, if you’re cooking zucchini noodles in a skillet, you will notice immediately that the noodles release moisture into the pan. If you’re cooking one spiralized zucchini, you may not notice too much water released (barely a tablespoon). If you’re cooking more zucchini noodles, you’ll notice more and more water buildup in the pan.

Here are our tips on how to avoid watery and soggy zucchini noodles:

Noodles first, sauce second

If you’re serving the noodles with a hot sauce, don’t cook the noodles in the sauce. Add the sauce after the noodles have been cooked. For example, if you’re cooking my Turkey Bolognese, you’re going to want to cook the zucchini noodles in a skillet, and then top the bolognese sauce over the zoodles.

Drain the cooked zucchini noodles in a colander

After you cook your noodles and before you top with sauce, drain the cooked zucchini noodles in a colander to shake rid of excess moisture. Bonus points for patting dry!

Add foods that absorb moisture

If you’re cooking zucchini noodles and topping with a red sauce, there’s going to be nothing but extra moisture, especially because there’s nothing there to “sop up” the water. Why do we love dipping bread in our leftover pasta sauce? To sop up the flavor! So, either serve your noodles with some good crusty bread and dab as you go or add foods that absorb the moisture, like cheeses, healthy breadcrumbs, or other veggies that absorb moisture, like eggplant.

If using a hot sauce, reduce it or thicken it

The thicker the sauce, the less water it has and the less watery your overall bowl of zoodles will be. If you’re making a tomato sauce, let it simmer longer than you normally would to make it thicker (reducing the water.) When you add the thick sauce to your bowl of cooked zucchini noodles, the zucchini noodles will release their moisture and the sauce will thin (so don’t worry about a thick sauce.)

Another example is an alfredo sauce – you may want to make it creamier or thicker, using cauliflower or potatoes.

Don’t cook your noodles too long – shorter is better

Just like a piece of meat will rest on a cutting board and still cook for a few minutes after you remove it from heat, so will zucchini noodles. If you cook noodles too long and they’re already looking limp and soggy in the skillet, they’re going to be even worse once you transfer to a plate and top with a sauce. To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you’re cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle, because it is going to continue to cook once you take it off the heat and finish the meal.

Eat right away

Regardless of what you do to reduce the moisture in zucchini noodles, once the noodles sit in a hot sauce, water is going to drain out. So, make sure that you don’t serve your meal until you’re ready to eat it! Don’t let it sit for more than a minute before serving, because every second is precious!

We hope these tips help you have a more enjoyable zucchini noodle dinner!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


How To Avoid Watery and Soggy Zucchini Noodles

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image.


Heather says:
Great tips! Is there any way to cook those frozen grocery story zoodles without them turning to mush? I’ve never had luck with them. Thanks!
Anonymous says:
Nope...freezing pulls all the moisture out and damages the plant structure. So, cooling only releases the moisture that has been pulled out and frozen on the veggie.
Anonymous says:
cooking...oops :-)
Liz says:
Are there any additional tips for working with frozen zoodles? I meal prep and freeze a ton and they are always super soggy after defrosting. Thanks!
Anne says:
I've had pretty good luck by using a salad spinner to remove excess water, too.
Inese says:
Before or after cooking them?
Julianne says:
The way I tackle the problem of soggy zucchini noodles is to spiralize, then place them in a colander and sprinkle with salt, then toss to coat all noodles with the salt. Let them sit for 15-25 minutes. Then, I boil water, usually bc my hubby will only eat regular pasta and when his pasta is cooked and drained, take the same water and pour it over the zucchini noodles for a quick blanch and rinse off of the salt. Then serve and eat.
Kylie says:
Great advice! Thanks!
John says:
Yes, I learned the trick of salting the veggies to remove some of the moisture from Asian cooking. It really helps avoid having soggy zucchini noodles.
Sarah says:
I do the same thing! Salt the zoodles for 15-30 mins and leave them in a colander. Then I use paper towel to squeeze out/soak up the extra moisture and toss it all around until it’s all pretty dry, then I sauté them on the stove. This really helps reduce the excess moisture!
Zane Paul says:
Pouring the boiling water over the noodles instead of submerging the noodles in the water... My god, you're a genius!
Donna B says:
Haha... love it!!!
Monica says:
What is the best way to clean both sharp pieces of the inspiralizer??
Carly Glazer says:
We recommend putting soap on some sort of scrubbing brush and scrubbing down those areas!
Carol LaBella says:
I lay my spiralized zoodles between paper towels for about an hour or so to absorb some of the liquid before I saute them in a little oil and garlic. I find this cuts down on the watery noodles. Then I drain if any water is left. I add my sauce after I finish the cooking.
Molly says:
Great tips! Very useful avoid having soggy zucchini noodles. Cant's wait to try!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.