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Export 2 ingredients for grocery delivery
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.
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