I have to admit, I’m a pasta junkie. I think 90% of the dishes that we have (and love) are pasta based. When we have extra zucchini (which is most of the summer) I try to use and process it as quickly as possible. Substituting zucchini noodles for pasta is actually really good. I like it the best with cream based sauces and pesto. Making and freezing zucchini noodles for later use is actually really simple and fun also.
Making Zucchini Noodles
The best zucchini noodles are with smaller, firmer vegetables. This year my mother-in-law planted a new breed of zucchini that grows more like a squash. They are very squatty in stature. I’ve adjusted by simply quartering them and cutting out the seeds. It’s a quick process that makes using the spiralizer so much simpler.
I use this spiralizer. It makes amazing noodles.
I just put the zucchini through the spiral cutter and pile the noodles into a colander. Once I have cut what seems like enough, I salt the noodles (tossing to get as many coated as possible) and then let drain for 20-30 minutes.
Freezing Your Zucchini Noodles
Once the noodles have sat and released a bulk of their water content, simply put servings into freezer bags, squeezing out as much air as possible.
Label and freeze for up to 6 months.
When you want to use some of the noodles, just thaw overnight in the refrigerator. Make sure you place the bag on some paper towels or a dishtowel. Draining gets out most of the water, but not all.
Bring a pot of water to a boil. Place the zucchini noodles into a small wire mesh strainer. Dunk the noodles into the boiling water for about a minute to heat through. Serve topped with your choice of sauce.
It’s a simple way to add to the variety of ways you can store your zucchini for future use.
Don’t let all that zucchini goodness go to waste! Have fun making and freezing your own zucchini noodles.
Don’t forget to try my Chocolate Zucchini Cake while you have zucchini on hand!!
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