oodles of zoodles

Back in June, before the craziness of summer hit, I bought a lot of zucchini on sale. I had big roasting plans, zucchini cupcake plans, and zoodle plans. 

But life ended up being crazier quicker than we expected, so I feared my beloved zucchini would not make it to the cooking time.

I've heard it's not good to freeze water-based veggies like cucumbers, squash, and zucchini because they turn out to just be mush. But, I was determined to save my zucchini.

So, I zoodled and froze them.

I bought a Veggetti, which I call a Zoodler because it's less awkward, on Black Friday a couple years ago. I previously had a handheld one, but I was zoodling so much zucchini, I decided the $10 splurge was worth the hand cramps I'd save. 


I zoodled three huge zucchini into a gallon-sized ziplock bag and put it in my freezer.


Three months later, when I was making room in my freezer, I found the zoodles.

I turned my stove on high, put oil in my pan, and waited until the pan was really hot before I put the zoodles in. Once I put them in the pan, I didn't put the lid on for fear it would cause them to be mushy.


These zoodles cooked more evenly than any zoodles I've ever cooked! I stayed right by the stove to keep stirring them, and they were perfect!


So, I've concluded the water-based theory is a bit of a sham, at least in the case of zoodles.

I use zoodles in any pasta dish, subbing half the pasta for zucchini. Have you ever made zoodles? Do you like them or not?


I normally put these zucchini nubs--all the technical terms today--in the pasta dish, but since I was freezing everything, I used them as dippers.

I will forever use them as dippers from now on.