Zoodles are a great alternative to pasta. They have much fewer calories and carbs, and your body will welcome with open arms all their nutrients. Unfortunately, fresh zucchini might not always be available or maybe time is short and you can’t afford to spiralize them. The solution is to simply freeze zucchini noodles and keep them at hand for whenever you feel like having them.
Yes, you can freeze zucchini noodles
If you have tried to freeze zucchini noodles freshly made and found yourself with a mushy paste when you tried to use them again, you’re not alone.
The problem with this veggie is that it has a high water content. If you freeze them straight, the excess of water will create droplets of ice in the noodles that will leave them soggy and flavorless once you warm them up.
Unlike other veggies, to freeze zucchini noodles you need to some preparations prior to refrigerating them.
How to freeze zoodles
Since the water excess is the main cause of zoodles getting so mushy after heated up, the first thing you need to do is remove it.
1. Place the zucchini noodles in a big strainer, add a tablespoon of salt and stir thoroughly. The salt will draw the water excess that will drip down the strainer without leaving the noodles soggy.
2. Leave it for a few minutes – ideally around 20 minutes – and stir occasionally to free the water so it falls down the strainer. After, your zoodles will be ready to freeze.
Extra tip: You can also use a towel to dry the strings better after removing them from the strainer. If you decide to use this trick, make sure not to press too hard or you can crush the zoodles and turn them into a paste.
How to store them
You should divide your zoodles into individual portions before freezing them. You won’t be able to separate them after without letting the ice melt a bit, which can ruin the remaining zucchini noodles you don’t use.
1. Divide the zoodles into individual portions and place them in freezer-safe bags. Squeeze as much air out as possible before closing them down.
2. Put a label on the bags, or write directly on them, and note down the date on which you are freezing the zoodles and how many portions it represents (if you set up different ones per bag).
3. Zucchini noodles can be stored for an average of 12 months, provided they are not exposed to constant temperature changes. They will lose flavor over time, though, so the sooner you use them, the better.
How to cook frozen zucchini noodles
To use frozen zucchini noodles you need to rehydrate them first, otherwise, they will turn into a mass as soon as you try to cook with them.
It is very easy:
1. Bring water to boil in a pot.
2. Set the frozen zoodles in a large strainer basket so they have space to expand.
3. Place the strainer for 1 minute inside the boiling water, remove it and put it somewhere where the water can freely drip from the strainer.
You can eat the zoodles right away or you can add them to your recipes as you would normally do.
As you can see, it’s really easy to freeze zucchini noodles and have them readily available at any time. It is even easier than freezing green beans since the question of blanching is not as important.
The next step, now? Preparing a healthy and delicious meal with your zoodles! Give it a try at the recipe below and pay close attention to Abby’s tips to prevent the strings from going soggy.