Freezer Zucchini Noodles
A More Spoons batch prep: spiralise, blanch and freeze zucchini noodles in portions, so a low-spoon dinner is already waiting.
Equipment
- Spiraliser
- Large pot
- Large bowl for ice water
- Colander
- Tongs or a slotted spoon
- Freezer containers or zip lock bags
- Kettle and heatproof bowl for the air-dried option
Ingredients
Zucchini noodles
- Zucchini as many as you'd like to freeze
For blanching
- Water enough to fill a large pot about two-thirds
- Ice and cold water for a large bowl
Shortcuts (instead of spiralising)
- 250 g pack of ready-to-steam zucchini noodles about 2 serves
- 1 pack Fine Fettle air-dried zucchini noodles a single serve
Instructions
Make
- Cut the ends off each zucchini.
- Spiralise the zucchini into a large bowl.
Blanch
- Half-fill a large pot with water and bring it to the boil over high heat.
- Fill a large bowl with cold water and ice.
- Add a small batch of zoodles to the boiling water, so it keeps boiling.
- Boil for 1 to 2 minutes, until the noodles are bright green and slightly softened.
- Lift them straight into the ice water with tongs or a slotted spoon.
- Leave them in the ice water until they feel cool to touch.
- Repeat with the rest of the zoodles.
Drain and pack
- Tip the zoodles into a colander.
- Leave them to drain until they stop dripping, pressing gently now and then to get the water out.
- Divide the zoodles into meal-sized portions in freezer containers or zip lock bags.
- Write the date on each container or bag.
- Freeze for up to 3 months.
Use from the freezer
- Tip the frozen zoodles into the hot sauce you are cooking.
- Stir through until the zoodles are steaming hot all the way through.
- Serve straight away.
Or thaw first
- Thaw a portion in the fridge overnight.
- Use it within 24 hours and do not refreeze it.
Ready-to-steam pack (no spiraliser)
- Cook the pack following the directions on it.
- Drain off any water and toss the noodles through hot sauce.
Fine Fettle air-dried pack (kettle only)
- Put the noodles in a heatproof bowl and cover with boiling water from the kettle.
- Leave them to stand for 8 minutes, or as the pack says.
- Drain the noodles and toss them through hot sauce.
Notes
- Cooked zoodles keep in the fridge for up to 3 days. Frozen, blanched and well-drained zoodles keep for up to 3 months.
- Mixing frozen zoodles straight through hot sauce saves a step. Heat until steaming hot all the way through and only reheat once.
- No spiraliser today? A ready-to-steam pack or Fine Fettle noodles are the swap. Prices and stock vary by season and location.