Use a sharp knife to slice the ends of the zucchinis.
Secure each zucchini in the center of the spiralizer.
Rotate the handle to create zoodles.
Spread them on a large plate, lined with paper towels and pat them gently to remove excess water. You can stop now. Your basic zoodles are ready but if you want to learn one way on how to cook them quickly and make a simple meal out of them, continue onto the next few steps.
Heat butter and oil in a large nonstick pan over medium-high heat.
Add garlic and sauté for a few seconds seconds until fragrant.
Add the zucchini noodles and toss them around in garlic butter for 1-2 minutes until fully coated. Don't overcook. You just need just to warm it through.
Remove from heat and add some salt and pepper (I omitted the pepper this time).
Toss until noodles are evenly coated.
Serve immediately and enjoy!
Notes
Read all my tips above.
Tastes best when served immediately. Leftovers can only be stored in the fridge for up to 2 days, only if salt was not added as that will cause the zucchinis to release a lot of water.