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Zoodles (Spaghetti Style Noodles)

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Zoodles (Spaghetti Style Noodles)

Olivia
The Cook
4 Servings
2 Ingredients
12 Comments
4 Servings
2 Ingredients
12 Comments

Ingredients

  • 2 medium Zucchini
Serving Day Ingredients

Containers

Supplies

  • Spiralizers
  • Baking Sheets
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Stovetop

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Make It Now Cooking Directions

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12 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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