- Step 1: Prepare the zucchini. Choose fresh small, medium, or large zucchinis. …
- Step 2: Spiralize the zucchini into noodles. Use a vegetable spiralizer and turn the zucchini into noodles. …
- Step 3: Pat the noodles dry. …
- Step 4: Package the zucchini noodles into freezer bags.
Zoodles, or zucchini noodles, are a tasty, low-carb and low-calorie substitute for pasta. One medium zucchini (196 grams) has only 33 calories and is stuffed with calcium and fiber. However, once you spiralize zucchini, it will only keep in the fridge for a short while.
Due to their high water content, zucchinis will become mushy if frozen and defrosted without any preparation. So how can you freeze zucchini noodles?.
Step 5 – Freezing Zoodles
Once your zoodles are dry, transfer them into a heavy-duty freezer bag. Press out as much air from the bag as possible. You can also use a straw to suck out excess air. Seal the bag tightly and put on a label. Store the zoodles in the coldest area of the freezer!
Ste 4 – Dry Your Zoodles
Let your zoodles dry for at least an hour. Freezing wet zoodles can later result in a soggy mess. Zoodles should be completely dry before you begin the freezing process, whether you make them at home or buy them at the store.
I tried different methods for freezing the zucchini “noodles” in single-serving bags. Use a spiralizer to make zucchini into spirals (or use a hand shredder on the widest setting). After that, add the kosher salt to the spiralized vegetable in a colander. To drain the excess moisture from the zucchini, gently stir in the kosher salt and let the zucchini sit at room temperature for 20 to 30 minutes. When you’re ready to serve, place the frozen zucchini in individual serving-sized storage bags. My personal single serving is roughly one and a half cups. To make reheating the zoodles simpler, make sure to press them into a single flat layer.
If there was ever something to miss about going carb-free, its pasta. Is it that satisfying toothsome-ness, the twirling of long strands, or the way dinner comes together in a flash? My husband missed eating pasta even more than me, so when my Mom found this thing called the spiralizer, I just had to borrow it.
Zucchini, carrots, and potatoes are quickly processed by this hand-crank machine. It also has three blades, but I’ve only used the smaller shredding blade so far. Once I had these delectable zucchini noodles (also known as zoodles), I wanted constant access to them. I tried different methods for freezing zoodles and then gently reheating them. Here’s everything YOU need to know about freezing and reheating zoodles for dinner, so you can have an easy low-carb meal in no time.
I love having so many options at my fingertips. I also appreciate being able to maintain my diet while still providing my boys with the pasta they want. And with just a little preparation, I can prepare as many 30-minute meals as I want to store in my freezer. Zucchini “noodles” are a win-win in my book.
If you have trouble removing the zoodles from your ziploc bag, run them under running water to loosen. To reheat the noodles, I placed a single serving of my zoodles into a handled strainer basket (see first picture above) and held it in boiling water for 1 minute, until just heated through. I purchased this strainer from my neighborhood Asian grocery store. For my husband and son, I then add the regular wheat pasta to the boiling water.
FAQ
Can you freeze zucchini noodles raw?
Can I freeze cooked zucchini noodles?
I simply made my zoodles, placed them in a Ziploc bag, and placed them in the freezer. Since there are so many zucchini available when it is in season and so many zoodles I enjoy eating year-round, I had to try.
How do you prepare and freeze zoodles?
Let your zoodles dry for at least an hour. Freezing wet zoodles can later result in a soggy mess. Zoodles should be completely dry before you begin the freezing process, whether you make them at home or buy them at the store. Put your dried zoodles in a sturdy freezer bag after that.
How do you freeze zucchini so it’s not mushy?
Our preferred method for freezing zucchini that thaws well is to slice it crosswise into thick slices, preferably at least 1/2-inch thick. This allows the skin around each slice to remain intact and helps preserve its shape while blanching and freezing.
