• Use the jagged end of a double-ended vegetable peeler, hand-crank spiralizer, or mandoline to cut the zucchini into spaghetti-like strands.
• If using a spiralizer, set to "spaghetti" setting (about 1/8-inch). Cut the zucchini noodle strands into easy-to-eat lengths

To Sauté:

• Heat a large pan or wok over medium-high heat. Swirl in cooking oil. Add in the zucchini noodles and stir-fry until the skin is vivid green, and the zucchini begins to turn translucent while retaining some of its curly shape. Season with salt and pepper. Take care not to overcook the zucchini.

To Microwave:

• Toss zucchini noodles with salt, pepper, and oil, if desired, in a microwave-safe dish. Cook, stirring halfway through, until just tender, 1 to 2 minutes. No need to cover.

To Boil:

• Bring a pot of water to a boil over high heat. Add zucchini noodles and boil under just tender, about 1 minutes. Drain in a colander and toss with seasonings.