For Less Soggy Zoodles, Give The Air Fryer A Spin

Compared to other fruits and vegetables, zucchinis are a relatively new phenomenon. Historic Geneva reports that this small, green squash made its permanent American landfall in the 1920s and was widely used for its nutritional benefits and various antioxidants. Like many water-based fruits and vegetables, zucchini is nearly 94% water with a dash of fiber, per Healthline. These two components, when infused with a meal, can make it simultaneously hydrating and filling while boosting the consumer's immunity. They also play a part in the zucchini's vast culinary versatility, allowing it to be baked into breads, griddled into pancakes, and spiralized into noodles.

Zucchini noodles, better known as "zoodles," have played an integral part in veggie lovers' diets since the late 20th century. First coined in 1991 by the Merriam-Webster dictionary, zoodles are a pasta substitute that can significantly decrease one's blood sugar and cholesterol levels. Although they are typically made into spaghetti-like noodles, they can also be flattened into pad Thai or trimmed into layered lasagna sheets. 

But making zoodles, no matter the cuisine, can be difficult. For example, when cooking a batch of zoodles, you may habitually reach for the oversized boiling pot tucked away in the pantry. After all, this is how you make regular spaghetti noodles, right? But unless you want a watery heap of overcooked veggie spirals, zoodles require a little extra preparation — and much less water. 

Zoodles are a great alternative to carb-heavy dishes. Still, they can become soggy in minutes. It's almost a rite of passage when cooking them for the first time, and it's one of the many reasons you might ultimately push your plate away. Real Simple Good reports that soggy zoodles occur when excess water from within the vegetable leaks out and remains unabsorbed. With nowhere to go, the lukewarm water dilutes the sauce and makes a swampy mess at the bottom of the bowl. Luckily, this is where the magic of the air fryer comes in.

Modern air fryers have been around since 2010 and are renowned for their ability to quick-fry foods without fatty additives. Like countertop convection ovens, air fryers use close, intense heat to fry frozen or fresh foods in a small basket. This makes them highly efficient when making zoodles because of their ability to remove the zucchini's natural water content, per Insider. Instead of clinging to the zucchini noodle, the moisture drips through the basket, leaving a perfectly dried and cooked batch of zoodles.

Zoodles can be baked in a standard oven with similar results. Food Network suggests using a lined metal sheet and baking the zoodles at 350 F for 15 minutes. The circulating heat will absorb most excess water and allow the zoodles to refrain from becoming soggy. They can also be served raw or tossed and eaten with your favorite dressing. 

Zoodles are a fantastic way to incorporate more zucchini into your diet. These veggie spirals can elevate any pasta-based dish, whether topped with butter and garlic, marinara, or homemade vodka sauce. However, if zoodles aren't your jam, there are plenty of other ways to reap this fruit's natural benefits, such as making zucchini boats.  

Essentially, these boats are zucchini halves that have been scooped out and re-filled with toppings. The best part? You get to decide what to fill them with. So, if you're looking for a substitution for your favorite pizza, Tex-Mex, or Philly sandwich, zucchini boats are an ideal option with the same great taste. They can also mimic cheesy garlic bread when topped with cheese and panko, which always tastes incredible when paired with a bowl of noodles (zucchini or not).   

Still, if you want to avoid going through the trouble, chopped or minced zucchini works just fine. Sautéed, grilled, roasted, or baked zucchini can boost any dish without compromising the meal's texture or flavor. And, when the desire for a salty snack hits, these long strips can become the perfect french fry for any late-night craving. Tasty suggests breading these zucchini fries in a flour, egg, and panko mixture before air frying at 400 F for 10 minutes. Lastly, you can transform sliced zucchini into mini fritters with just butter and a spoonful of pancake mix. Top them with sea salt and enjoy.