Pat the zoodles dry with a double layer of paper towels.
06Toss with melted butter or olive oil, black pepper, and more sea salt to taste if needed.
07Stovetop Cooking Method:: Place zucchini noodles into a colander over the sink. Sprinkle with sea salt and toss. Let them drain for 20-30 minutes.
08Squeeze the zoodles gently over the sink to release more water. No need to get out every last drop, but just the majority. Rinse off any excess salt and pat dry.
09Heat the butter or olive oil in a large saute pan over medium-high heat. Add the zoodles and stir fry for 3-4 minutes, until al dente tender. (Cooking time may vary depending on how much zucchini you have and the size of your pan.) Season with black pepper and more sea salt to taste.