Ground Rules: Storing Spiralized Vegetable Noodles

Storing Zucchini Noodles and Other Types of Spiralized Veggie Noodles

Back to the lesson board! Today: “How to Spiralize & Store Noodles For the Week.

I often pronounce, “It’s so quick and easy to spiralize vegetables!” Having said that, I realize that I have the luxury of being 26, with no children to take care of nor a husband’s shoes to take off at the end of the day (although I do cook dinner for Lu when he gets home!). Plus, as you should know by now, I quit my job in June and am blogging  full time, trying to make the dream happen (updates coming soon!). Needless to say, I understand that “quick and easy” is a relative term.

Luckily, I once did work a 9-to-5 and know what it’s like to come home and not have the time or energy to prepare a meal. While working my previous job, I often struggled with the “Should I just order takeout?” when I got home at 7 or 8pm.

What’s the best way to avoid calling in somewhere last-minute and ordering “the usual” (which is probably unhealthy)? Preparing meals for the week on Sunday evening! Spiralized vegetables are quick to make, so you won’t be spending 4 hours “preparing” food. All you need is 30 seconds – 1 minute per vegetable, and you have one meal down. But how long can cut vegetables last?

How to Store Zucchini Noodles and Other Types of Spiralized Noodles

Well, I ran a little experiment. I prepared (as in spiralized) a few raw vegetables in advance to make for the week. Some I froze and some I refrigerated. Here are my results:


  • Sweet Potato Noodles: Once defrosted (it takes 40 minutes), these noodles had wilted. In this form, after a quick pat down for excess water (there’s very little), they could be eaten raw and have a great noodle texture. Also, they heat up more quickly once they are defrosted – they only take about 2-3 minutes to cook.
  • Zucchini Noodles: Becomes a mushy wet mess, does not work. Once defrosted, the noodles are wilted, mushy, and in a cup of water.
  • Cucumber Noodles: Same as the zucchini noodles, they also lose some of their fresh flavor.
  • Butternut Squash Noodles: Like the sweet potato noodles, the butternut squash wilts and becomes easier to cook once it has been defrosted (it takes 25 minutes). Spiralizing in advance and freezing this type of noodle works!


  • Sweet Potato Noodles: They become too brittle and hard and make it more difficult to cook in a skillet. According to this website, “It turns out that the vegetable contains an enzyme called demethylase. The enzyme normally lies dormant, but if the potato is subjected to temperatures below 55 degrees for a prolonged period, it kicks into gear.” That explains it.
  • Zucchini Noodles: This works very well, the noodles stay fresh. This is the method I frequently use when cooking many recipes per week. The noodles last about 5 days (perfect for the work week). Moisture builds up slightly, but nothing a little paper-towel-pat-down can’t fix.
  • Cucumber Noodles: Same as zucchini noodles, except they leak a bit more water. To prevent this, I patted down the noodles thoroughly prior to storing and that fixed the water issue. Shelf life is about 3-4 days, because of sogginess.
  • Butternut Squash Noodles: These noodles ideally hold up for no more than 5 days.

frozen zucchini noodles

The picture above is of the frozen zucchini noodle cube. Fail.

In summary…

  • Zucchini Noodles in an air-tight sealed container can last refrigerated for up to 5 days, but ideally 3-4 days.
  • Cucumber Noodles only can be stored in an air-tight sealed container in the refrigerator for about 2-3 days.
  • Sweet Potato & Butternut Squash Noodles can be frozen and will be wilted once defrosted, which is ideal for raw meals or quick cooking.
  • Butternut Squash Noodles keep fresh if refrigerated in an air-tight sealed container for up to 4 days.

Did this help? Do you have any other questions about preparing, cooking, eating, and storing zucchini noodles? I’m happy to help!


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  1. This was super helpful! Tha ks!
    • This was great information for the spiralize zucchini noodles. I just bought the hand machine and this is my first time to ever try something like this!Thanks you are a blessing ?Ginger
    • What about beet noodles ? Do they freeze?
      • Yes!! You can also see some more information about storing veggie noodles here:
  2. Super useful. Thank you so much!
  3. Thanks for the info - so sad about the zucchini noodles! Also, thanks for recognizing the "struggle" of those of us working full time with kids!
  4. I saw the post about blanching zucchini noodles before freezing, but how about purging? I always purge them before I cook them to help them retain their noodle-like consistency. Do you know if this will help with the enzymatic problem with freezing?
    • Thanks for the question! We don't recommend boiling zucchini noodles beforehand, as they cause them to become limp and soggy. We do not recommend freezing at all!
  5. Just a suggestion: this may be a good thing to put under FAQs. I looked through all of them and didn't find this link until I did a Google search
  6. What about broccoli noodles? I have stalks left over from using the heads and was thinking of spiralizing and freezing them. I know they usually recommend blanching broccoli before freezing. Would I need to do this with the noodles?
  7. What about refrigerator pickling the noodles?
  8. I'm going to make Tuna Zucchini Noodle Casserole. After it is baked in the oven can it be frozen in small portions for another meal. I'm cooking for one.
  9. What about carrots how long will they last in the refrigerator
  10. Artist has a new way to Backburner their potential that is impressive and it is on the causes for the comedian book's foundation
  11. Artist has a new way to Backburner their potential that is impressive and it is on the causes for the comedian book's foundation
  12. Hm this is surprising. I've been spiralizing a bunch of sweet potatoes and putting them in the fridge to cook later over the next week. I didn't realize that freezer is ok but refrigerator breaks them down, I might have to rethink my process. I came to this page because I was wondering how long daikon could store in the fridge after being spiralized, I've never cooked with daikon before so I was more unsure about what to expect in terms of spiralizing in advance.By the way, thank you for your blog and work, discovering this tool and some of your recipes have revolutionized how I've thought about what to eat and how to eat/cook healthier! So Thanks!
    • Thank you so much for the kind words, Stephanie. We're so happy that you're finding the information that you need and that you're enjoying our recipes!
  13. Has anyone tried blanching the zucchini noodles before freezing? Just wondering if this might work better
  14. For the salad recipe of zuchinni, tomatoes and avacado how long in advance can you make it. Can you do it the evening before a potluck or will it get soggy.? I thought maybe I could prep the items and mix when I arrive at the party?
  15. Nicole zimmerman :
    Thanks for this post I have so much zucchinni this summer I was wondering if they would be a huge fail in the freezer....maybe canning them maybe work? I could update you if you'd like. Thanks for this blog! -nicole
  16. Virginia Monson :
    What do we do in the winter, spring & most of the summer for noodles until these veggies are in season again?
    • Eat seasonally!!
      • Virginia Monson :
        Nice idea but some of us can't go that long without pasta!
      • Zucchini, cucumbers, and bell peppers are summer crops. Most of the other things you would use are in season fall through spring. Sweet potatoes or butternut squash is harvested in fall and can store for most of winter. Broccoli is a frost-hardy, cool season crop, and root vegetables are in season fall and spring. So there should be something in season pretty much any time of the year
    • I saw a great tip for freezing zucchini chunks: Blanche them in plain water. Lay them out on a cookie sheet lined with paper towels to drain, then remove the wet towel & put them on a silicon baking mat to freeze. The tip said adding salt made them loose flavor & texture. Great for soups & stews. I'm going to try that method with spiralized ones today. I bet it would work with strips too.
    • A
  17. I spirilizer zucchini noodles....put them in colander and salt them....let them weep for awhile....then bag and freeze them. They are not mushy when I salute them later.
  18. Cheryl Hollingsworth :
    Thanks for the info. I do refrigerate my sweet potato noodles for up to 5 days and cook them and enjoy them. Also, sometimes when I cook zucchini noodles they get super mushy. I just haven't figured out the right timing. Advice?
    • Hi Cheryl, Sounds like you are cooking the zucchini noodles too long. Depending on your altitude they don't typically take longer than a minute because they have such a high water content. I cook ours in a steamer pot or a skillet for 60-90 seconds. too much longer and they wont stay together.
  19. I just made a sautéed salmon dish with spiralized zucchini and other veggies. Could I freeze something like this??
  20. Thank you very much!
  21. I feel like this was all obvious information....sorry you quit your job just to inform people that guess what, water based vegetables don't freeze well!!! DUH.
    • I was always taught, "If you don't have something nice to say, don't say anything at all." If you knew this stuff already, there was no need for you to read it, let alone post any comments where you seem to be trying to make other people feel stupid.
    • Any many miney mouse :
      I feel like your feigned pious spewing is really tedious.....Sorry you wasted precious time to leave such pointless feedback that guess what, you are an undiscovered genius!!! DUH.
    • Wonder Woman Wisdom :
      Hi, Your comment prompted me to think of many "ugly, boring, jealous Women" that I came to know, understand and run from, during my youthful mid-thirties. We were a group of "Mom's " who were mostly "Overly Privileged Housewives and were drawn together by mutual couples. Our husbands wanted food, quiet kids and hot sexy wives that would cook for them whenever they were present and lots of steamy hot sex. Kitchen duty and cooking was necessary for these mountain men who loved to hunt, party hard and play often. Your comment above, sheds much light on the image that I have of the type of person you must be. I mean, who could intentionally- want to hurt or discredit another?This blog is for YOUR information. It's here to educate you and other "cooks" who appreciate opinion from experimenting with techniques in preserving Zucchini and other Vegetti type pasta.If you already knew about the frozen pasta, maybe you should start your own blog (and video series) and test the waters on self respect and wisdom? My hope for your future journey is to understand my Quote to you. "Stupid and Ignorance are very different. Stupid can't be fixed👌🏼"Have a nice night, Wonder Woman Wisdom
  22. Exactly what I needed to know! Making a zucch noodle dish for a gathering tonight and wasn't sure how they'd handle being prepped ahead of time. Now I know they'll be fine in the fridge. Congrats on your professional journey, Ali! It's a big, important deal, and not everyone has the courage. We feel for those whose reaction to disappointment in themselves is to try to pull others down. I'll be bookmarking your site!
  23. Awesome. This is so helpful. Do you have any information on storing cooked spaghetti squash?
  24. Now I am going to do my breakfast, once having my breakfast coming over again to read additional news.
  25. Just for clarity... when you defrost things, did you just set them out on the counter? Or defrost in the microwave? 40 min. seems like a long time for the microwave but I didn't want to assume with the Frozen Swoodles!
  26. Thanks! Very helpful.
  27. Super helpful - thank you!
  28. Hi there,I log on to your new stuff named "Ground Rules: Spiralizing & Storing Noodles — Inspiralized" regularly.Your humoristic style is awesome, keep doing what you're doing! And you can look our website about powerful love spells.
  29. have you tried cooking the zucchini noodles before freezing? Not knowing you shouldn't freeze them i cooked our meal and put left overs in the freezer for lunches. I don't remember them being mushy or actually much unlike fresh. I'd like to know if you try it. I hope it wasn't a fluke.
  30. Yes this was quite helpful! Saved me from another kitchen fail :)
  31. Have you tried to dehyrate them in a dehydrator or oven? I'm going to be trying that this week to preserve some zucchini & summer squash noodle.
    • Personally I'm not big on dehydrated zucchini. About the only way I can think of to use them afterward is to add the dehydrated noodles to a pot of soup to rehydrate in there
      • I am planning on making some z-noodles to use as lasagna. This will be my first attempt at dehydrating anything.
    • Joanna,I am very interested to find out how this worked for you. Please let us know. I am hoping to do some dehydrating so I can use different veggies through the winter.
  32. Thanks for the post! What I do with my cut vegetables is to use a mason jar, put a paper towel at the bottom, add the vegetable, add another paper towel, add more vegetable and then top with another paper towel and put on the mason jar lid. Works like a charm. Some vegetables, like onions will last over a week.
  33. Never heard of sweet potato noodles most seen and eaten zucchini ones and knew acorn squash existed Came to find storing techniques going to try making sweet potato ones
  34. My usual go-to meal in a hurry is ramen noodles. Thank you for doing the experiments, so I can try preparing in advance, and replace the ramen with something healthy!


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