If you are adding to a stir fry, make sure they have been patted dry and you are cooking in a high heat oil or butter for the best crisp texture. You only want to leave them boiling for 1-2 minutes, then move them out quickly to the pan with the sauce, or a colander to drain. When boiling for use in a pasta style dish, make sure your water is at a rapid boil before dropping the vegetable zoodles into the pot. Then I will portion them into freezer bags that have been labeled with the vegetable name and date prepared. My favorite method is to lay them out in a single layer on a baking sheet and flash freeze them on the baking sheet for an hour. Excess moisture will create freezer burn which alters the flavor down the road. One important thing to do prior to freezing is to pat them dry. Yes, you can! When you grow your own garden or find a sale on your favorite vegetables, you can prep and freeze for future use. Just like traditional pasta, al dente is the ideal texture. Note: You want them soft, but too soft means they will turn into mush. Yes, you will be flash cooking them in boiling water, but I find if I am not using them right away, drying them helps them to not be so limp once cooked. Once the zucchini or chosen vegetable has been cut into noodles, I like to rinse them and then pat dry between paper towels. Some spiralizers work best with the end on the veggie so it can be secured easier. Before attaching to the spiralizer, you may want to trim the ends off the vegetable. My preference are the hand crank style since they tend to be easier to control and work well when you are wanting to do multiple vegetable types. There are many types of spiralizers available. I prefer a simple vinegar rinse and then using a soft brush to get rid of any dirt clinging to the surface. Since you don’t peel vegetables used in zoodle recipes, it’s important to make sure you clean them well. Common options include zucchini, yellow squash, sweet potatoes, butternut squash, and carrots.Įven if vegetables have been pre-washed, I always take the time to rinse them well before cutting or serving. Most often, they are referred to as zoodles when you are using zucchini, but you can use many common vegetables. So you want to learn how to make the ever-popular zoodle? It is so much easier than you may think. Spiralized noodles make amazing substitutes for pasta in many recipes, and are so much healthier! This healthy option is ideal for those on a low carb or even gluten-free diet plan. If you are going to sauté, simply dump off any extra water and prepare as usual.Īs an Amazon Associate, I earn from qualifying purchases at no extra cost to you.Have you wanted to know How to Make Zoodles? The tutorial below is going to help you make adding vegetable noodles to your daily routine easier than ever. If you are going to boil, a little extra water does not matter. Here is a step by step to freeze zoodles: Keto Zoodles with Meatballs and Marinara SauceĪlso see 43 Low Carb and Keto Zucchini Recipes.Ĭheck out for lots more great recipes for zoodles. I plan to have my freezer full of zoodles in individual servings ready to pull out and cook up this winter! Oh, boy! □ Recipes for Zucchini Noodles That is how I did it and I decided I like them a lot! If you have any doubts that you will like them after freezing, just do a small bag to start. There may be a difference in texture then. The only reason I think it would not work is if you eat them raw in a recipe. Some recipes I would saute them instead of boiling, like Lemon Dill Shrimp and Zucchini Noodles and Zucchini Noodles Parmesan and it also works just fine for that. I love my veggetti pro for making zoodles but if I don’t have to pull it out every single time and wash several pieces every single time, that makes me happy! □ I noticed absolutely no difference in fresh or frozen zoodles. I gently boiled them for just a few minutes like I usually do for using them under my homemade spaghetti sauce, drained them well as usual and. It was simple to drain off any extra water. They were more watery than when I put them in but still firm and still zoodles. I waited a week or so and pulled them out and let them thaw. I simply made my zoodles, put them in a Ziploc bag and put them into the freezer. With all of the zucchini available when it is in season and all of the zoodles I like to eat year round, I had to try and I found out that Yes, you CAN freeze zoodles! I found only negative answers to that question with an online search but why can’t I freeze them? Zucchini freezes with fine results. Have you wondered whether you could freeze zoodles? Yes, you CAN freeze zoodles!ĭid you know you could freeze zoodles? I didn’t!
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