How to Freeze Zucchini Noodles
Preparing zoodles before you freeze them will give you better results. Here are the step-by-step instructions for two methods of preparing and freezing spiralized zucchini at home.
Discovering spiralized zucchini is a game-changer for anyone who follows a gluten-free or low-carb diet. It makes eating “pasta” and “noodle” dishes guilt-free! Also known as zoodles, zucchini noodles are probably the healthiest alternative to regular pasta. Zoodles are low in carbs, high in flavor and nutrients, and they’re tasty when paired with a great sauce!
I love how quick it is to make a delicious gluten-and dairy-free meal with zoodles and vegan pesto. Topped with some nutritional yeast and served with a simple romaine salad, this meal ticks all the boxes for crunch and flavor and packs a healthy punch.
If you enjoy spiralized zucchini as I do, it’s worth freezing it in portion sizes. You’ll always be minutes from a tasty, nutritious meal.
Why You Need This Recipe
- As time goes by after harvesting veggies, nutrition begins to degrade. Freezing zoodles freezes time and locks in nutrition.
- It’s an excellent way to preserve extra zucchini so you won’t be wasting it.
- Frozen zoodles make it super easy and quick to make a healthy mid-week meal. It’s an excellent way to get the kids to eat veggies. Just add their favorite pasta sauce; they’ll love it!
What You’ll Need to Make This Recipe
Some say that zoodles turn out great if you just freeze them without any prep. I find that if I do that with zoodles made with smaller zucchini, it can work well, but I’ve been left with a mushy mess.
So, for best results, preparing the zoodles before you freeze them is best. I’ve included two methods you can choose from. Here’s what you’ll need for each method:
What You Need – The Dehydrating Method
1. A Large Bowl
You’ll need a bowl large enough to hold all the spiralized zucchini as you drain the liquid out of it. You can use any bowl, whether it’s made from plastic or metal.
2. Two Kitchen Cloths
To help dry the zoodles as much as possible, you’ll need one cloth to drain them on and another to gently squeeze the rest of the moisture out.
3. Freezer-Friendly Bags
These should be zip-top bags made for home freezing. Try to get as much air out of the bags once you’ve put the zoodles in. If you don’t have suitable bags, any airtight container will work.
What You Need – The Blanching Method
1. A Large Pot
Use any large pot, as long as you can fit the spiralized zucchini into it. You can blanch the zoodles in batches if it’s a smaller pot.
2. A Large Bowl
The bowl should be more or less the same size as the pot.
3. A Colander
Ideally, the colander should fit into the pot of boiling water and bowl of icy water, so you can immerse the zoodles using it. If you don’t have a colander that’s a suitable size, you can dip the spiralized zucchini using a slotted spoon or tongs.
4. A Baking Tray
You’ll need a large, flat surface to dry the spiralized zucchini and flash-freeze it. If you don’t have a baking sheet, you can use a plastic cutting board or any other flat surface. Just make sure it fits in your freezer!
5. Three Kitchen Cloths
You should have three absorbent cloths for this recipe. Any clean, absorbent cloth will do if you don’t have three kitchen towels.
6. Freezer-Friendly Bags
These should be zip-top bags made for home freezing. If you don’t have suitable bags, any airtight container will work.
Ingredients and Substitutes
This recipe has two ingredients: spiralized zucchini and salt. Here are a few guidelines on choosing the best ingredients.
If you buy ready-made zoodles, check the date on the package to ensure you get the freshest possible zoodles.
If you’re spiralizing zucchini at home, choose smaller zucchini, around 8 inches long. The larger vegetables contain too many seeds, so it’s not always possible to successfully spiralize them. They also tend to be soggier once you defrost them.
You can use either a spiralizer or a food processor to make the zoodles. You can also follow these instructions for freezing other spiralized vegetables such as carrots or cucumbers.
You can use any salt you have on hand. It’s to draw out the moisture and not for flavor.
There are essentially two methods for freezing spiralized zucchini: the dehydrator method and the blanching method.
The dehydrator method involves salting the raw zucchini noodles to draw out the excess water. Then, you’ll dry out the zoodles and remove the excess moisture using clean kitchen cloths.
The blanching method involves blanching the zoodles and then freezing them. You’ll partially cook the zoodles and then place them in an ice bath or cold water to stop the cooking process.
See the recipe card below for the exact measurements and instructions.
Recipe Tips & Substitutions
- Freezing zucchini noodles is a great way to avoid wasting food.
- Follow either the dehydrator method or the blanching method as the best way to avoid soggy noodles down the road.
- To avoid freezer burn, be sure to use freezer-safe containers such as zip-top bags or glass containers. You can also use a vacuum sealer to help extend the the life of your frozen zucchini even more.
If you prepare and freeze your zoodles properly, they can last in your freezer for up to a year. However, for best results, it’s best to use them within 2-3 months.
Anything you would use noodles or spaghetti for! You can add pesto or your favorite pasta sauce, keep it simple by sautéing it with some olive oil and garlic, or use it in Asian dishes like Pad Thai or stir fries.
Yes, it is! Zucchini has a range of health benefits. It contains various vitamins, minerals, fiber, and antioxidants.
Flash-freezing the spiralized zucchini will help prevent the zoodles from sticking together when you freeze them in bags.
More Zucchini Recipes You Might Like
- How to Freeze Zucchini for Smoothies
- Zucchini Potato Soup
- Gluten-Free Zucchini Bread
- Air Fryer Zucchini Chips
- Zucchini Noodles with Sausage
Don’t Miss These Freezer Guides
I hope you make this recipe! If you do, please leave a comment and a starred review below.Print
- 4 cups spiralized zucchini
- Cover a bowl with a clean, thin kitchen towel or an absorbent cloth. Place the spiralized zucchini in the bowl.
- Sprinkle salt over it. Use a tablespoon of salt for every cup of zoodles.
- Use your fingertips to mix the salt in gently. It will begin to look a bit soapy after around 2 minutes.
- Leave it to stand for around an hour.
- You’ll notice the cloth becoming wet as the liquid drains out.
- Use a second dry cloth to squeeze the excess moisture out gently.
- Transfer the semi-dried zoodles to the third cloth and leave it to dry for another hour or so.
- Divide the zoodles into individual portions in freezer-friendly bags. It will help them retain most of the flavor and texture and is a handy way to store them.
- Place the portions in the freezer until you’re ready to use them.
- Blanching method steps:
- Fill a deep pot halfway with water. While you wait for the water to boil, prepare a bowl of ice water and a large baking tray lined with a dry, clean kitchen cloth or an absorbent cloth.
- Place the zoodles into a colander and dip them into the boiling water for two minutes. Remove the colander and immerse it in the ice bath for a minute.
- Move the spiralized zucchini from the water to the baking tray and make sure there’s ample space so each individual zoodle can air-dry. Pat them with a clean cloth to speed up the drying process.
- Place the entire tray in the freezer for 30 minutes for a fast flash-freeze. Divide the zoodles into individual portions in freezer-friendly bags. It will help them retain most of the flavor and texture and is a handy way to store them. Place the portions in the freezer until you’re ready to use them.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Side Dish
- Method: Freezer
- Cuisine: Healthy
- Diet: Vegetarian
Keywords: how to freeze zucchini, zoodles, spiralized zucchini
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