Zoodles (Spaghetti Style Noodles)
4
Servings
2
Ingredients
14
Comments
Zucchini noodles are a great low-carb alternative to enjoying pasta and all your favorite noodle dishes! Prep these noodles ahead of time when zucchini is in season or on sale in your grocery store!
4
Servings
2
Ingredients
14
Comments
Ingredients
- 2 medium Zucchini
- 2 tablespoons Sea Salt
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Using a vegetable peeler or spiralizer slice the zucchini vertically into long, skinny noodles, resembling a fettuchini noodle.
- 5276939 Upgrade to a paid membership 29815 to unlock all instructions 17756
- 9803162 Upgrade to a paid membership 97518 to unlock all instructions 24690
- 5599004 Upgrade to a paid membership 89819 to unlock all instructions 77489
- 9626779 Upgrade to a paid membership 39660 to unlock all instructions 19018
- 2847773 Upgrade to a paid membership 72645 to unlock all instructions 78624
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
- 9677323 Upgrade to a paid membership 50687 to unlock all instructions 36480
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Using a vegetable peeler or spiralizer slice the zucchini vertically into long, skinny noodles, resembling a fettuchini noodle.
- Place zoodles in a single layer, flat on paper towels and sprinkle with 1 TBLS of salt. This will allow the zucchini to start releasing extra water.
- After 30-45 minutes flip zucchini and sprinkle with remaining salt.
- After an additional 30-45 minutes pat dry with paper towel.
- Bring a pot of water to boiling. Add noodles and cook for 1 minute.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 17
- Total Fat
- 0g
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 2748mg
- Total Carbohydrates
- 3g
- Fiber
- 1g
- Sugar
- 2g
- Protein
- 1g
- WW Freestyle
- 0
14 Comments
Join the discussionWow, I didn’t know you could freeze zucchini noodles. So they don’t get soggy once defrosted?!
Hi, Christie!
Sprinkling the zoodles with salt and letting them “sweat”, so to speak, gets rid of excess moisture to help prevent them from getting soggy or watering down your dish. If they were to be frozen without this part, they would be quite soggy.
When you boil the zoodles right away after the salted sweating process, does the boiling reduce the saltiness of the zoodles? I bypassed the boiling and just microwaved to zoodles after following the salting process and then added my spaghettis sauce! It was awful! Way to salty and dumped it out and made a new plate with regular spaghetti noodles! I do love zoodles freshly shaven and microwaved for a minute then served with spag sauce! Would love to be able to prepare and freeze as indicated providing they are not extremely salty when ready to serve! Please advise! Thank you!
If you don’t rinse them or put them in water, yes, boiling after the sweating process reduces the saltiness.
On serving day, do you boil from frozen or thaw first?
You can thaw on the countertop!
When you freeze zucchini noodles, you won’t want to use salt at all, or they will be mushy when thawed out. Also, you need to blanch the zoodles in boiling water for one minute before freezing, otherwise, they will again by mushy when you thaw them out. Blanching inactivates the enzymes which help vegetables ripen and mature. Blanched vegetables have better color, flavor, taste and a crunchier texture.
Thanks for the tips for better zoodles!
Thank you.
Do you still pat with paper towel
Thank you for the advice. How long do they hold in the freezer?
Hi Sue! Here’s a great post on how long things last in your freezer for quality. Vegetables is 8-10 months.
https://onceamonthmeals.com/blog/series/get-started/how-long-do-freezer-meals-last/
I salted a full colander of zucchini noodles to freeze. They are so watery. I made more today. Plan on freezing without salt. Will they still be good?
Linda
Yes, they will still be good. Zoodles are hard because there are so many preferences. Keep on trying to figure out what works for you and your preferred method!