How to make Zucchini Noodles without a spiralizer
It’s really pretty simple. Spiralizers are easy to use, but they take up a lot of kitchen storage space. If you have the space and plan to make zoodles on the regular, then it’s probably worth it to buy a spiralizer. But for the rest of us with small kitchens, there are other options:
- mandoline
- handheld spiralizer
- potato peeler or julienne peeler
- box cheese grater
Can you freeze zoodles?
I mean, you can. But they won’t be as good. There’s no avoiding it—recall all the water talk up there? Zoodles frozen in the freezer will cook up a little sad and mushy when reheated. However, if you’d like, spiralize your zucchini and store it in ziplock bags for later. When you are ready to make it, do not thaw. Place the frozen bag directly into a skillet over medium heat, cover, and cook for 6 to 8 minutes. Alternately, throw it into a pot of boiling salted water and blanch it for two to five minutes, or until it’s al denté.
Zoodles CAN be chilled ahead of time, and I highly suggest doing so. I prefer to spiralize my zoodles in advance and keep them raw in the refrigerator, layered between paper towels to absorb any liquid released, since freshly sauteed zoodles are the best. Cook as normal when ready to eat.
How do you dry Zucchini Noodles?
If you’re worried that your zucchini noodles will turn out soggy, you can dry them out by adding an extra step before cooking them.
First, spiralize them using whatever method you prefer. Then, transfer them to a baking sheet that has been lined with paper towels. After adding some salt, let them sit for about thirty minutes. They will release tons of water. Salt is basically the vampire here.
After 30 minutes, use paper towels to gently pat the zoodles dry before cooking! However, if you do this, be aware that the zoodles will already be salted. Be careful not to over salt.
