Freezer Meal Recipes / Add On / Zoodles (Spaghetti Style Noodles)

Zoodles (Spaghetti Style Noodles)

4 Servings Meet The Cook Olivia is a recipe developer at Once a Month Meals creating healthy, appetizing freezer meals for your family. Print
Zoodles (Spaghetti Style Noodles)

Ingredients

  • 2 medium Zucchini
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 2 tablespoons Sea Salt

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Spiralizers
  • Baking Sheets
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Using a vegetable peeler or spiralizer slice the zucchini vertically into long, skinny noodles, resembling a fettuchini noodle.
  2. 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.
  3. After 30-45 minutes flip zucchini and sprinkle with remaining salt.
  4. After an additional 30-45 minutes pat dry with paper towel.
  5. Bring a pot of water to boiling. Add noodles and cook for 1 minute.

Freeze For Later Cooking Directions

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?

  1. Using a vegetable peeler or spiralizer slice the zucchini vertically into long, skinny noodles, resembling a fettuchini noodle.
  2. 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.
  3. After 30-45 minutes flip zucchini and sprinkle with remaining salt.
  4. After an additional 30-45 minutes pat dry with paper towel.
  5. Place a single layer of zoodles on a baking sheet and flash freeze.
  6. Divide between allocated number of gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Bring a pot of water to boiling. Add noodles and cook for 1 minute.

8 Comments

Join the discussion
    1. 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.

      1. 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!

        1. If you don’t rinse them or put them in water, yes, boiling after the sweating process reduces the saltiness.

  1. 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.

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