Zoodles with avocado and basil pesto
For Less Soggy Zoodles, Give The Air Fryer A Spin
By Lauren Wood
Although zoodles or zucchini noodles are typically made into spaghetti-like noodles, they require a little extra preparation and much less water than spaghetti noodles. When excess water from within the zucchini leaks out and remains unabsorbed, the lukewarm water dilutes the sauce and results in soggy zoodles. Luckily, an air fryer can help avoid the swampy mess.
Since air fryers use close, intense heat to fry frozen or fresh foods in a small basket, they can efficiently remove the zucchini's natural water content if used for making zoodles. Instead of clinging to the zucchini noodle, the moisture drips through the basket, leaving a perfectly dried and cooked batch of zoodles.
Baking zoodles in a standard oven yields similar results, as the circulating heat absorbs most of the excess water, preventing the zoodles from becoming soggy. Food Network suggests using a lined metal sheet and baking the zoodles at 350 F for 15 minutes.