Use a box cheese grater
Finally, you can even use a box grater to make zoodles. Grate it lengthwise, aiming to create the longest possible strands. These “noodles” will be extremely thin and will discharge a large amount of water. Before sautéing, I would try to squeeze some of the water out in a paper towel. Grated zoodles are almost never al dente, so this is not my preferred method.
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.
TL;DR. Here’s the short version for how to get the best zoodles ever:
Nobody likes soggy limp watery zoodles:
- Instead of making thin noodles, make thick ones (my go-to tool if you don’t have a spiralizer is a mandoline).
- Simmer them in tiny batches, one or two zucchini at a time.
- Salt after cooking, just before serving
I’ll be posting a nutritious vegetable sauce with a Mediterranean flair later this week to pair with these zoodles. I’m completely obsessed with it, which is why I decided to share this recipe for zoodles with you! (UPDATE: this is the recipe for Greek Pasta with Chicken or Zoodles.)
