Zucchini is naturally high in water so you will want to ensure your "zoodles" don't come out soggy. After using a spiralizer or similar to make the noodles, squeeze them in paper towels or a clean tea towel to get rid of excess moisture. You can then either cook them or arrange them in a single layer on a paper towel-lined baking sheet, grind over some salt, and let them sit at room temperature for half an hour. Rinse off the salt (which helps remove excess water) and continue with your zucchini pasta recipe. I love pan-fried zucchini noodles with pasta sauce, topped with shredded cheese.