After you’ve turned vegetables into noodles like some sort of wizard, divide your zoodles into storage bags or containers. We like to do this based on how much you’ll need for recipes (either by cup or by number of zucchini in each bag). Zoodles are almost always cooked in liquid, so it’s okay if a little moisture collects inside a sealed bag during the week, but you can also place a folded-up paper towel inside each bag to absorb that extra moisture if you prefer.
Freezing Zucchini Noodles
Can you freeze zucchini noodles? No one’s going to stop you, but the taste and texture of your zoodles will fare better if they’re stored in the refrigerator and not the freezer. However, if you’re going to freeze, blanch before! Blanching is a technique where you briefly boil vegetables (around two minutes), drain them, then immediately chill them in an ice water bath. The technique doesn’t cook the food through, but it sets color and texture. After you’ve blanched the zoodles, shake off as much excess water as you can, transfer them to a large sheet pan that allows for lots of breathing room, and leave in the freezer until frozen. Once frozen, you can transfer them to an air-tight bag.