To increase the ketogenic level to high, toss the
zoodles with melted butter or a ketogenic sauce.

2 medium zucchini, not more than 12 inches long
1 tablespoon fine sea salt (if making salted and
drained zoodles)

special equipment

Spiral slicer

1. If making baked zoodles, preheat the oven to
   250°F. Place a paper towel on a rimmed baking sheet.


2. To prepare the zucchini for either method: Cut
   the ends off the zucchini to create nice, even edges. If
   you desire white noodles, peel the zucchini.


3. Using a spiral slicer, swirl the zucchini into long,
   thin, noodle-like shapes by gently pressing down on
   the handle while turning it clockwise.


4. To make baked zoodles: Spread out the zucchini
   noodles on the paper towel–lined baking sheet and
   bake for 20 minutes. Serve immediately.

To  make    salted  and drained noodles:    Place   the raw

zucchini    noodles in  a   colander    over    the sink    and

sprinkle    with    the salt.   Allow   to  sit for 5   minutes,    then