• Spiralize zucchini with a spiralizer. (Check the post above for helpful tips) 

COOKING ZUCCHINI NOODLES ON THE STOVE:

• Put the zoodles in the colander. Sprinkle with sea salt and mix it. Let the zoodles sit for 20 minutes to drain.
• After they are ready, squeeze the noodles gently and tap dry with a paper towel.
• Heat the ghee in a large sauté pan over medium-high heat. After the ghee is melted, mix in the zucchini and stir fry for around 4 minutes, until al dente. Add sea salt and black pepper to taste.   

MAKING ZUCCHINI NOODLES IN THE OVEN:

• Preheat the oven to 350 degrees F. 
• Place a parchment paper on an extra-large sheet for baking and oil up with olive oil.
• Spread the zucchini on the baking sheet. Ensure that the layer is thin and that the noodles have enough space. Sprinkle with sea salt and toss.
• Bake until al dente.
• Melt the ghee.
• After the noodles are done, dry them with paper towels.
• Toss with ghee, salt, and black pepper to taste.