Spiralize the zucchini into noodles. If you don’t have a spiralizer, you can also use a julienne peeler or slice the zucchini into thin strips with a knife.

Lay the zoodles on a clean kitchen towel or paper towels to absorb any excess moisture. This helps prevent the noodles from becoming soggy.

Heat the melted butter (or olive oil) in a large skillet over medium heat.

Add the zucchini noodles to the skillet and toss gently to coat with the butter or oil.

Cook the zoodles for 2-4 minutes, stirring occasionally, until they are tender yet still have a slight crunch.

Season with sea salt and black pepper to taste and serve immediately with your favorite sauce, protein, or on their own.