* Pat zoodles dry with paper towels after spiralizing them. In fact, this is a good idea as a starting point no matter how you’ll be cooking them afterward.
* Use a heavy pan over medium-high heat. High, even heat will encourage evaporation and reduce the chance of water remaining. Cast iron or hard anodized steel pans work great. I use this pan and love it!
* Do not cover during cooking. This will trap the moisture.
* Do not add salt to the pan. This will make the zucchini release more water. You can use a salty sauce instead, or add salt at the end.
* Don’t overcook the zoodles. You want them to be al dente! Usually this takes just 3 or 4 minutes. The longer you cook them, the more water will seep out and render watery zoodles.
* Consider residual heat. If you finish cooking them and leave them in the pan, they’ll continue to soften and release moisture.