Q&A for How to Freeze Zucchini Noodles

If you’re wanting to make the zoodles ahead of time, the great news is they can be kept fresh for up to 2-3 days. Choose your preferred storage container––a glass one is best but a plastic resealable bag works too––and line it with kitchen paper towel. Make the zoodles, then transfer them to the glass container or bag, resting them on the paper towel. Seal or pop on the lid and put in the refrigerator for up to 3 days. They will stay fresh and ready to use for this duration.

Boil a suitable size pot of water; while it heats up, make an ice bath in a large bowl, filled about three quarters of the way with ice cold water (add ice cubes as well, to keep the water icy). Have a colander at the ready for quick draining. Once the water is boiling, blanch the zoodles in batches; don’t try to blanch too much at once. Allow to boil or 30 seconds for thin zoodles and up to 1 minute for larger zoodles. Remove the noodles from the heat, pour into the colander and drain, then quickly tip into the ice water to cool completely. Once cooled, remove and place on paper towels, gently patting the noodles dry.

Certainly, zoodles (or zucchini noodles) can be frozen for up to 12 months. Follow the instructions above in this article to help you freeze them with success.

Yes, this is fine for shredded zucchini. Since shredded zucchini is likely to be used only for baking, smoothies, pie filling and other foods where the end result is either hidden or liquidized, freezing without blanching is fine. For intact pieces or slices, however, the zucchini should be blanched first to maintain its shape and flavor. For instructions on freezing zucchini without blanching, see How to Freeze Zucchini without Blanching .

For noodles, yes. However, for some recipes, the skin is left intact.