Zucchini noodles are presumably one of the easiest vegetables to store for later use. There are four steps for making that possible; shred, salt, freezing and bag it. If you want flavorful squash for cakes, bread, and delicious zucchini filters, squeezing is the most important step.
Ingredients and equipment
To freeze zucchini noodles you need ingredients and equipment. For ingredients, all you need is a zucchini and a summer squash of any amount. Large pot, large bowl, strainer, slotted spoon, baking sheet, silicone baking mat, clean dish towel and freezers bags or containers is for equipment.
The first step is cutting the two edges of the zucchini. Then you cut the zucchini into bite-sized pieces. The sizes depend on how/ what you want to use the zucchini for. For soups and casseroles, small bite-sized is recommended. Blanching is proposed after shredding. Blanching is dunking the zucchini in boiling water in a quick manner. This aids in deactivating enzymes which would otherwise make the zucchini mushy and discolored. This also changes the texture of the Zucchini. Blanching for more than a minute might cause the zucchini to be mushy making your efforts in vain.
Salt can be added to two ways. To give an extra flavor on your way to the table, I endorse adding the salt in the water before blanching the vegetables. But this softens the cell walls hence making the zucchini mushy. The other way is to pour the salt on the shredded zucchini. One teaspoon is about right per pound of squash. Then you can toss the mass with your hand to make sure that the salt is well spread. Give it ten untouched minutes. The squash is triggered by the salt to render its juices. Then take an arbitrary clean kitchen towel, twist the towel until the liquid seeps out. If the zucchini is frozen with the liquid in it would have rendered mushy and flavorless mess.
Freezing the zucchini immediately after blanching makes the zucchini solid ice cubes. This makes it less friendly especially when you just want to bring dinner to the table. Otherwise, if you got time with freezers space, it would better to freeze the zucchini in a single layer along with silicone baking mat which individually freezes each cube hence can be stored in freezer bags or containers as a loose bundle. This makes it easier to scoop the exact amount needed for a recipe and more quickly for the small pieces thaw.
Glass containers lined with paper towels are the best way of storing the noodles. The airtight container keeps the noodles fresh after the paper towel helps to absorb the moisture from them. In case of branding a homemade pesto, cashew cheese sauce or raw marinara sauce, they can be stored in glass jars for three to four days. When ready to eat, all you have to do is to toss with your veggie noodles and have your excellent raw dinner.