Step 1

Make zucchini noodles with or without a spiralizer. (Check the post above for tips!)

Step 2

Preheat the oven to 350 degrees F (177 degrees C). Grease an extra large baking sheet. (Use parchment paper if it's not excellent non-stick.)

Step 3

Arrange the zucchini on the baking sheet in a thin layer, making sure not to crowd the pan. Sprinkle with sea salt lightly and toss.

Step 4

Bake for about 15 minutes, until al dente. (You can cook longer if you want them softer.)

Step 5

Pat the zoodles dry with a double layer of paper towels.

Step 6

Toss with melted butter, black pepper, and more sea salt to taste if needed.

Step 7

Place zucchini noodles into a colander over the sink. Sprinkle with sea salt and toss. Let sit for 30 minutes to drain.

Step 8

After half an hour, squeeze the zoodles gently over the sink to release more water. No need to get out every last drop, but just the majority.

Step 9

Heat butter in a large saute pan over medium-high heat. Add zucchini and stir fry for 3 to 4 minutes, until al dente. (Cooking time may vary depending on how much zucchini you have and the size of your pan.) Season with black pepper and more sea salt to taste.