📖 Instructions

1. First, spiralize the zucchini: Wash your zucchinis thoroughly. Using a spiralizer, transform them into long, thin noodles. If you don’t have a spiralizer, a vegetable peeler works in a pinch – just create wide ribbons instead.
2. Sweat the Zucchini: Place the zoodles in a colander. Sprinkle with 1/2 teaspoon of salt. Let them sit for 15-20 minutes to drain excess moisture. This is CRUCIAL – nobody likes soggy zoodles! After 20 minutes, gently squeeze out any remaining moisture using paper towels. Pat them as dry as possible.
3. Prepare the Sesame Tahini Dressing: In a small bowl, whisk together the tahini, sesame oil, maple syrup, rice vinegar, soy sauce (or tamari for gluten-free), grated ginger, minced garlic, and a pinch of red pepper flakes. If the dressing is too thick, add water, one tablespoon at a time, until it reaches your desired consistency. It should be easily pourable but not watery.
4. Toast Sesame Seeds (Optional): In a dry skillet over medium heat, toast the sesame seeds for 2-3 minutes, or until they are lightly golden and fragrant. Watch them closely, as they can burn quickly. Remove from the skillet and set aside to cool. This adds a wonderful nutty flavor.
5. Assemble the Bowl: In a large bowl, combine the prepared zucchini noodles with the sesame tahini dressing. Toss gently until the noodles are evenly coated. Be careful not to overmix, as this can cause the noodles to break.
6. Add Toppings: Arrange the zucchini noodles in bowls and garnish with your favorite toppings. Some suggestions include toasted sesame seeds, chopped green onions, shredded carrots, shelled edamame, and a sprinkle of red pepper flakes for extra heat.
7. Serve Immediately: This dish is best served immediately. If you let it sit for too long, the zucchini noodles may release more moisture and become soggy.