Everytime I make zoodles, I spiralize the zucchini and sauté them in a pan but they're always too watery. I've tried removing the moisture with napkins, but they still release a lot of water. I would like them to have the consistency of pasta. Is there any way to achieve this?  
Optimal texture is about optimal heat transfer. When a vegetable releases so much water that it simmers in its own juices instead of pan-roasting, you should increase the heat transfer.   To achieve that, you need to 1) use high heat, 2) not overcrowd the pan, and 3) use a pan which is capable of better heating. Cast iron is perfect for these situations, heavy steel pans too. Aluminium is much harder to work with, especially if it's thin. Also don't use a nonstick pan, you'll destroy the coating at the temperatures needed.   This technique can be used on its own, or combined with something else, for example oven drying. But note that a zucchini is over 90% water, so you won't be able to simply get it dry enough to resemble a dough noodle.  