How to Store Zucchini Noodles and Spiralized Vegetables

How to Store Spiralized Vegetables

How to Store Spiralized Vegetables

Whether you’re meal prepping for a week of healthy lunches with your spiralizer or you’re making dinner and want leftovers for lunch tomorrow, this information is for you.

How long can I save spiralized vegetables in the refrigerator? Can they be frozen?

Find everything you need to know about spiralized meal prep on this page! On this page, you’ll find information on:

  • Spiralizing for Meal Prep
  • Spiralized Meals That Work Best for Meal Prep
  • Meal Prepping with Zucchini Noodles
  • Some Meal Prep-Friendly Recipes to Get You Started

Spiralizing for Meal Prep

Meal prepping with spiralized veggies is a great way to commit to a healthy week and get your veggies in! Just grab your Inspiralizer and read the below!

Here are the general guidelines for the most common spiralizable veggies, followed by more information on meal prepping with spiralized zucchini (it’s a bit trickier!):


Raw Storage: Apples instantly brown in the refrigerator, so seal tightly in a Ziploc or airtight container (try to avoid letting much air in), but only expect a couple days in the refrigerator.


Raw Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.

Bell pepper

Raw Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator.


Raw Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.

Butternut Squash

Raw Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.


Raw Storage: Lasts up to 1 week, can be frozen.


Raw Storage: Seal in an airtight container, lasts up to 1.5 weeks in the refrigerator, can be frozen.


Raw Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.


Raw Storage: Seal in an airtight container over paper towels or napkins, lasts up to 5 days in the refrigerator, shouldn’t be frozen.


Raw Storage: Seal in an airtight container over paper towels or napkins, lasts up to 2 days in the refrigerator, shouldn’t be frozen.


Raw Storage: Seal in an airtight container, lasts up to 10 days in the refrigerator, shouldn’t be frozen.


Raw Storage: Seal in an airtight container, lasts up to 7 days in the refrigerator, shouldn’t be frozen.


Raw Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.


Raw Storage: Use as you would normally with a sliced onion.


Raw Storage: Seal in an airtight container, lasts up to 10 days in the refrigerator, can be frozen.


Raw Storage: Pears instantly brown in the refrigerator, so seal tightly in a Ziploc or airtight container (try to avoid letting much air in), but only expect a couple days in the refrigerator.


Raw Storage: Seal in an airtight container, lasts up to 4 days in the refrigerator, can be frozen.


Raw Storage: Seal in an airtight container, lasts up to 7 days in the refrigerator, can be frozen.

Sweet potato

Raw Storage: Seal in a bowl covered with ice water, up to 2 days, can be frozen.


Raw Storage: Seal in an airtight container, lasts up to 7 days in the refrigerator, can be frozen.

White Potato

Raw Storage: Seal in a bowl covered with water, up to 2 days (to avoid browning), can be frozen.

Zucchini & Summer Squash

Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, shouldn’t be frozen.

Spiralized Meals that Work Best for Meal Prep

If you’d like to make the complete meal in advance, these types of meals save the best:

  • “Raw”/cold dishes: If the dish requires no cooking or is better served chilled, it’s a win-win!
  • Spiralized rice: since rice dishes tend to not be made with vegetables that release excess moisture, they’re perfect for prepping completely in advance and reheating. They work well in the freezer, especially!
  • Non-zucchini noodle dishes with ragu-type sauces: If you’re making a bolognese over sweet potato noodles, this can easily be reheated and enjoyed. However, if you’re making a zucchini noodle dish with a bolognese, the water content in the zucchini noodles will thin out the bolognese and take away from its originally delicious flavor.
  • Non-zucchini noodle dishes with sauces: Similar to the ragu-type sauces tip above, any type of sauce can be used with spiralized vegetables and can be reheated for lunch.
  • Dishes with no sauce: If your recipe doesn’t call for a heavy sauce, that’s perfect – it will reheat well. Bonus points for recipes with cheese – the heated cheese will melt nicely into the noodles. This works with zucchini noodles!
  • Pesto pastas: Pesto sauces work well with all vegetables and reheat well. Actually, the olive oil in the pesto works to our advantage with zucchini noodles. Throw in some kale, spinach or another vegetable that will absorb excess moisture, and you’ve got a pesto pasta, fit for lunch!
  • Noodle dishes or soups that don’t call for zucchini noodles: If you make a big batch of a spiralized noodle bowl or soup, you can definitely reheat it for lunch – unless it uses zucchini noodles. I don’t recommend this, since zucchini noodles will again thin out the soup and make it less flavorful altogether. However, it’s total personal preference, at the end of the day.
  • Wraps and sandwiches: any noodle, any ingredient – collard green wraps (or any type of sandwich wraps) work brilliantly! Just wrap tightly in tinfoil or paper and secure with tape when packing for lunch.
  • Spiralized salads: As long as there aren’t any fruit noodles in there, spiralized salads generally work well if they’re pre-made, as long as they don’t include zucchini or cucumber noodles (which can cause a soggy salad!)
  • Casseroles: If you eat hearty lunches, then you’re in luck: non-zucchini noodle casseroles work fabulously when reheated.

Meal Prepping with Spiralized Zucchini

Please note, spiralized zucchini should not be frozen. When you go to defrost it, it will wilt and become a mushy mess.

It can be tricky to prepare a zucchini noodle dish in advance, due to the vegetable’s high water content (the longer the zucchini sits in a sauce, the more moisture releases and the more watery/mushy the dish will get). This applies for cucumbers as well.

If you’re saving leftovers from a spiralized dish that includes zucchini noodles, here are a few go-to tips:

1. Reserve Some Extra Sauce While Cooking

The best way to make a recipe and save leftovers for the next day is by portioning out some of the sauce, placing it in a container and putting it in the fridge to save. Then, if you’d like to make this for lunch or dinner the next day, just heat up the reserved sauce, cook the zucchini noodles, and pour the sauce over the zucchini noodles.

For example, you could make a big batch of my Gluten-Free Turkey Meatballs with Zucchini Noodles, while reserving a serving of the tomato sauce and meatballs, and then reheat the sauce & meatballs. While the sauce and meatballs heat up, cook the zucchini noodles in a skillet and then pour the sauce and meatballs over the zucchini, once ready.

2. Make it Raw

I have many recipes for yummy meals that don’t require cooking of zucchini noodles. These can be saved in the refrigerator for later and don’t require reheating and therefore, the noodles won’t release too much water. For example, my Avocado and Tomato Zucchini Noodle Salad with Basil Vinaigrette.

3. Bring seasonings if you’re having a soup

If you just made a delicious zucchini noodle soup, like the Minestrone from Inspiralize Everything or this Bacon and White Bean Zoodle Soup,  here’s a tip: pack extra seasonings. As the zucchini sits in the soup, its moisture will dilute the broth, making it less flavorful. For example, if you’re making my Vegan Zucchini Noodle Ramen, add an extra dash of soy sauce before serving. Other seasonings that can be appropriate are salt, pepper, spices, hot sauce, etc.

Some meal-prep friendly spiralized recipes to get you started…

Meal Planning

If you’d like us to do the work for you, we’ve got you covered! Check out our Spiralized Meal Plans, here.

Happy, healthy planning!


ALSO for your easy access, I’ve created a list of all common spiralizable vegetables. On this list, I’ve included how to prepare each vegetable, how to cook it, what its best uses are, which blade works best and most importantly, best practices for storage. To access this list, click here.

FYI: zucchini and cucumber noodles do not freeze well.

Which spiralized vegetables work best for prepared lunches?

All vegetables work best for prepared lunches. However, there are a few tips to keep in mind with certain vegetables:

  • Zucchini & Cucumbers: if using these vegetables, make sure that the noodles are separate from any sauce or dressing. By separating, you avoid excess moisture building up and making a soggy mess. If you really want to use zucchini noodles, try adding elements that will soak up that moisture (such as leafy greens – ie kale, cheese, etc)
  • Apples & Pears: fruits brown quickly and lose their crispness, so unless you’re planning on eating the meal that day or you don’t mind a little browning and soft fruit noodles, avoid spiralizing these in advance.
  • Kohlrabi, Jicama, Daikon Radishes: if you’re using these raw and fitting them into a container, beware: they’ll snap easily when packed tightly.
  • Beets: Beets are messy raw and less messy when cooked, so when packing in advance – keep this in mind and plan accordingly (wouldn’t want to ruin those slacks or that crisp white blouse at your desk, would you?)
  • Butternut Squash: If you haven’t noticed yet, butternut squashes tend to over-soften quickly when cooked – they break up easily and aren’t the sturdiest (but are dang delicious!) Keep this in mind, in case you had your heart set on a full pasta-like experience for lunch.

In general:

    • Raw
      • Zucchini (separated from sauce/dressing)
      • Cucumber (separated from sauce/dressing)
      • Onion
      • Chayote
      • Kohlrabi
      • Jicama
      • Carrot
    • Cooked
      • Potatoes (all kind)
      • Parsnip
      • Rutabaga
      • Kohlrabi
      • Daikon Radish
      • Celeriac
      • Carrot
      • Broccoli stem

What are the best containers for saving prepared spiralized lunches?

The container that keeps your prepped spiralized veggies, meals and sauces/dressing should be air-tight! I buy a pack of containers that come in various sizes so that I have options, depending on the type of meal I’m making. This Rubbermaid set has all types of sizes, perfect for packaging spiralized veggies, dressings, and sauces.

Lunch Recipe Roundup

If you’re still stumped, I’ve created a Pinterest board full of all of my recipes that can be cooked in advance and reheated for lunch (or dinner!) Click the image below to access the Pinterest board:

Inspiralized Meals for Lunch Meal Planning


How to Store Zucchini Noodles and Spiralized Vegetables

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

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Laurel says:
This is super helpful! I'm trying to get better about meal prep for the week, and as someone without a dishwasher, fewer things to wash every night is a good thing as well!
I'm glad you like the tips, Laurel! Meal prep is such a good idea!
Will says:
Thanks for sharing. My days start at 3:30 a.m. and end at 7 p.m. so this tip on prepping the vegetables will help immensely.
Wow - that's a long day! I'm glad these tips work for you!
So helpful! As a mom with a full-time job and full-time blog, it's so hard to make time to make healthy meals. And my husband and I always argue over how long vegetables can stay fresh in the fridge. I can't wait to show him this and prep my meals for next week on Sunday! xo, Katie
Thanks Katie! It's definitely a great way to prepare meals ahead for the work week! Good luck :)
Anonymous says:
I am trying to see if you have ever done kohlrabi ones? They are not always available here (in South Africa) but at the moment some grocer have them so I got them this weekend..and I'll try..I like zucchini - but have strong intolerance to them, so that's why I'd like to try other options too
Unfortunately, those are not very accessible in the USA, but I will keep my eyes out - I would love to try them!
Jessica says:
Hi, I recently discovered your website and LOVE it. I just have a quick question. How can you store carrot and regular potato noodles?
Thank you so much. Carrot noodles can be stored in the refrigerator and frozen as well. They have the storage life similar to butternut squash noodles. However, carrots can get crispy, so they are best enjoyed within 3 days of spiralizing. Potato noodles are the same as sweet potatoes! I hope this helps.
Anonymous says:
Great! Just the type of tips I needed and was looking for!!
Mary says:
Cani inspiralized butternut squash without peeling? That's the worst part for me even though I love them.
No, butternut squash cannot be spiralized without peeling - sorry! It's a pain, but totally worth it!
Marcia Felton says:
Get a Titan Peeler for the butternut squash. Works like magic.
Lil says:
Butternut (and other winter squashes) can be consumed when young and the shell is not yet hard. I bet that would spiralize now. Ask at the farmers market, the butternuts are probably at exactly the right point!
Anonymous says:
Thank you! Exactly what I needed to know!
I found your blog a few days ago and am in LOVE! I have a quick question though- any thoughts on sprializing and storing beets?
Thank you! It's basically the same as the rest of the noodles! More similar to a butternut squash.
Melissa says:
I peeled way too many fresh beets. How long can I store fresh, peeled, beets? Or can I freeze them?
Deana Puleo says:
How long do leftovers last in the frige after being cooked?
Katherine says:
Would adding lemon or lime juice to the noodles help them to stay fresher longer? I know it helps things like guacamole stay fresh not to mention tastes great? Have you tried that?
ruth says:
Just a suggestion-- you should consider putting the two links here at to of the list all the way up to the top. lots of questions answered before asked.
This is exactly the post I have been searching for!! Thank you!!
Aimee says:
What kind of spiralizer do you use? I am looking into purchasing one.
Go to for the link to the one that I use!
Kriss says:
Awesome! Starting raw food tomorrow and spiralizing for week in advance, happy I stumbled on this blog. I'm a mom of a 5 month old & 8 year old, working part time & you just saved me time AND money :)
Anonymous says:
Love your site Found You On Pintrest.. I had already orded a Spiralizer last Week & waitingfor it to arive Hopefuly Today From Amazon :) Moncheri
Kristin says:
As the zucchini can be very watery, I dry it in the oven for 20 minutes. Should I do this before storing in the fridge? ps love your blog, and I think we are jc neighbors btw.
Kristin - I don't use any pre-drying methods, since the beauty of zucchini is that it's quick and easy! But as it sits in the refrigerator, water doesn't release. Thanks for the kind words and hi, neighbor!
Clare says:
A friend told me she had used this tip about drying the zucchini noodles in the oven for 20 min and liked the result. I'm wondering what temp to use.
Anonymous says:
I just let them sit in a colander with salt for 30 mins and let the water drain, then dry between layers of paper towels. This way my homemade tomato sauce doesn't get all watery from the noodles
Linda Cantwell says:
Thanks so much for this invaluable information. This is something that might work...spiralize your vegetables and wrap in a paper towel and place in one of the "Debbie Meyer" type yellow or green plastic bags for storing veggies to make them last longer. I'm going to try this and will let you know if it keeps the veggies fresh for a longer period of time. I love my Spiralizer and I love your website and the IOS app. It's so awesome.
Linda - I have a post all about saving veggies for future use! Check it out on my How To page!
Doris says:
I like that idea!
Teresa Lohan says:
I'd like to add one other thought. I think the sweet potato noodles are BETTER cooked after frozen particularly if you want to do a noodle dish stirfry.. I did this last night with an orange ginger chicken and not only do they cook faster.. but because they are wilted they STAYED as noodles and didn't break apart. The meal worked better. oh.. and was TOTALLY yummy
Tera says:
Thanks so much! This is literally exactly what I was looking for, and then some. Time to get my spiral on :)
Kamala says:
Thank you so much! I am a total newbie and your site is absolutely the best.
Nancy says:
Answered my question exactly! However, not the answer I wanted. I wanted to freeze spiralized zucchini. Thanks for saving me from failure. Love your blog, read it every day!!
Tina Wilson says:
Okay, so we bought 6 large, shallow rectangle Zip Lock storage containers. The plan is to pick out 6 recipes for the week and label each container with the recipe name. Then we will spiralize the main veggie and put in an air tight zip lock. We will then chop the rest of the recipe's veggies and store those in another zip lock in the same container. When it's time to prepare dinner all I have to do is select the container I want and add the seasonings/sauce. So organized, quick & healthy. :)
Anna says:
Have you tried vacuum sealing the noodles and freezing them? I'm curious how this might affect them.
Verla Smith says:
Does vacuum sealing work better for the refrigator or freezing
Amanda says:
HAve you tried vacuum sealing vegetable noodles - would that keep them fresh in the fridge longer?
So I have three giant zucchinis in my fridge that I would like to store, and was a bit disappointed to find out that they don't freeze well. After a little bit of research, I found an article ( that suggests blanching the zucchini before storing them in the freezer. This pretty much involves dropping the noodles into a pot of boiling water, but only for about 2-3 minutes, and then quickly moving them into ice water to stop the cooking process. This should kill off the enzymes that would normally turn the zucchini to mush, and allow them to be frozen for future enjoyment! I'm trying this myself right now, so no guarantee that this will work, but thought I should share anyhoo!
Serena G says:
This TOTALLY works and I was going to make my own comment about it, but you have it covered!
CKD says:
Serena... have you had success with blanching and freezing? I want to be able to put up zoodles in summer when our CSA has plentiful zucchini.... Thanks!
Sharon says:
This is fantastic. I've recently been following a vegetarian diet, much to the dismay of my steak loving husband, and any kind of tips on preparing these meals ahead of time is a lifesaver for both of us.
MR Jensen says:
Get this book: Kitchen Divided - Vegan Dishes for a Semi-Vegan Household.....ISBN 978-1-57067-292-7 It should solve most of your problems.
Vicki says:
Hi! I was wondering...have you ever dehydrated spiralized noodles when in season to preserve them for use in winter?
Lil says:
I, too, want to know about this! Squash season is upon us!
Very helpful and exactly the info i was looking for. I also very much appreciate getting to the point quickly!
Anonymous says:
This was really helpful thanks. Out of one butternut squash I have noodles for 2 for dinner tomorrow. Chunks for soup later in the week and a whole bulbous section to roast for dinner tonight. Not bad for less than $2. I was concerned about keeping the spiralized noodles overnight and it is so great to find you have done the research. Thank you.
Jen Heap says:
Great info. I've had success with turnips and rutabaga lasting 5 days in the fridge.
Laura Vano says:
Hmmmm...a lot of talk about saving time. Spiralizing veggies is so awesome...I use my Paderno pretty much once or twice a day and one of the best things about spiralizing is how quick it is and how easy it is to clean the spiralizer. And fresh! You can literally spiralize a zucchini in less than one minute from washing it to trimming the zoodles... Butternut squash take a bit longer to prep, but still...spiralizing is already the time saver! You rocked that fire roasted tomato pesto zoodle dish, and how quck and easy was that?!
Doris says:
I dont care -about the freezing part - no longer than it takes to spiralize, i say just do it as you need them - Im not wanting to lose any of my Veggies- and , I dont want them watery- so i will be sprializing as I need them -- I do think we need more help as to how to cook , or how to use after we get them all done for a meal-- do you eat most of them raw - do you kinda fry-do you dunk in hot water for a minute?? of course Im talking about the veggies that you normally cook.
Anonymous says:
Doris, if you go to the menu, then 'getting started' then 'what can I spiralize' it will provide a list of veggies you can use and upon clicking on the veg of your choice it will provide suggested cooking and serving methods. Hope this helps!
Anonymous says:
Hi I love both squash and courgette sautéed in coconut oil for 4 minutes. Really good but only use a very little oil
Anonymous says:
Dumb question, but what "tool" do you use to make vegetable noodles. I've been trying to do this to make a crab and cucumber salad and I keep failing. Help!
Joanne says:
Thank you for doing the experimenting with freezing the different types of veggies so we all don't have to!!! I appreciate all the time and love you put in this site!
Jerri Langlais says:
What type of tool do I need to get to make spiral veggie noodles?
Maria (Margaret Merland on FB) says:
Jerry, it's call a 'spiralizer' - google ( that word and you'll get lots of links to full size and hand held, like the 'Veggeti' (this one works like a hand held pencil sharpener). I use the Veggeti (it works beautifully, and is VERY, VERY SHARP) because I have a very, very small kitchen. Every large store (Walmart, Target, some grocery stores) carries it for $14.99 US.
AS says:
Question: What if you make zuchinni spaghetti in a sauce (tomatoes, baked tofu, veggies, spices, etc.). Can you freeze that with the zuchinni spaghetti in it? What about baked tofu in a sauce, can you freeze that?
Lou ann says:
This will be for my Mom
MR Jensen says:
I love your blog...just found it today
Iva says:
Thanks for these tips for spiralising vegetables. But once they have been prepared in a recipe, would the sweet potato and butternut squash noodles freeze well after its been prepared in a lasagna or pasta sauce? what do you think? I do my meal prep with fully prepared meals for the week so that would be very useful to know.
ashley says:
If I prepped zucchini noodles for work week with sauce, can you put in microwave?
Summer says:
Can you can the noodles? I'm canning our tomatoes and such this next weekend and wondered about zoodles.
Kathleen says:
I've been dying to try a spiralizer, especially since it's prime time for our garden zucchini. Lo and behold, a friend gifted me the spiralizer she's no longer using. Woot! I am SO happy to know zoodles will last several days in the fridge. Thanks!
serena says:
This was super helpful! Tha ks!
Anonymous says:
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
Jalinda Bissett says:
What about beet noodles ? Do they freeze?
Meaghan says:
Yes!! You can also see some more information about storing veggie noodles here:
Gayle MARTIN says:
Thank you this is great information. Best wishes on the DREAM;}
Tami T says:
Thanks. This was great and helpful information.
Mary says:
Super useful. Thank you so much!
Jen Fig- says:
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!
Mairibethe says:
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?
Meaghan says:
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!
Amber says:
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
Ali Maffucci says:
It's on my "Get Started" page!
Amber says:
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?
Ali Maffucci says:
You can learn everything you need to know here:
Erik says:
What about refrigerator pickling the noodles?
Karen says:
Oh yes! I'm curious about that....or fermenting them???
Clayre Osier says:
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.
Jenny says:
What about carrots how long will they last in the refrigerator
Zees Movie says:
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Zees Movie says:
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Stephanie says:
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!
Meaghan says:
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!
Krista says:
Has anyone tried blanching the zucchini noodles before freezing? Just wondering if this might work better
Anonymous says:
I've read that salting the zucchini and letting the excess moisture to drain from them for about 20 mins before freezing helps the noodles retain their shape after freezing.
Meaghan says:
Thank you for sharing your tip with us!
Jean says:
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?
Nicole zimmerman says:
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
Virginia Monson says:
What do we do in the winter, spring & most of the summer for noodles until these veggies are in season again?
Ali Maffucci says:
Eat seasonally!!
Virginia Monson says:
Nice idea but some of us can't go that long without pasta!
Amber says:
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
Anonymous says:
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.
Deborah Coccoli says:
I have grated and froze zucchini and used it later in tomato sauce and zucchini bread.
Dedra says:
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.
Dedra says:
Actually I don't salute them, but I might try that! I do sauté them!
Virginia says:
What is the longest that you have froze them? Just wondering how ling I can freeze them before they will get mushy.
Cheryl Hollingsworth says:
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?
Ashley says:
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.
Suzanne says:
I just made a sautéed salmon dish with spiralized zucchini and other veggies. Could I freeze something like this??
Anonymous says:
Thank you very much!
Any mouse says:
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.
Amber says:
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.
Rose says:
Any many miney mouse says:
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 says:
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
Carol says:
Her channel and blog are full of recipes and cooking tips, much MORE than about freezing veggies. She quit her job for that—to take on the “job” of teaching people healthy eating, to make a small difference in the world. What’s your job? I hope you read all the replies to your comment. If it makes you feel good to put others down, I really pity you more than people who want to know if you can successfully freeze zucchini noodles...
Ana B. says:
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!
Awesome. This is so helpful. Do you have any information on storing cooked spaghetti squash?
Now I am going to do my breakfast, once having my breakfast coming over again to read additional news.
Rachel says:
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!
Amanda says:
Thanks! Very helpful.
Lauren says:
Super helpful - thank you!
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.
Ana Perry says:
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.
Anonymous says:
Yes this was quite helpful! Saved me from another kitchen fail :)
Joanna says:
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.
Amber says:
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
Joanna says:
I am planning on making some z-noodles to use as lasagna. This will be my first attempt at dehydrating anything.
Linda says:
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.
cora says:
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.
Meaghan says:
Thank you for sharing, Cora!
Kit says:
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
Meaghan says:
You must!! They will change the game.
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!
Meaghan says:
Of course! You're so welcome!
Britishblueeyes says:
You can probably kill the brittle issue of sweet potato noodles by storing them in a plastic deli container in water. They should last about 5 days in the fridge that way and stay nice and fresh! I would try the same for celery, carrots and butternut squash. You might want to change the water and get them to last even a little longer.
Anonymous says:
Great post thanks. I have been looking into freezing zoodles, and I came across an article that said after you zoodle your zucchini if you put them into a mesh strainer sprinkle them with salt, let them sit for 20-30 minutes letting the moisture drip out that they freeze pretty well. I would need to try it, I thought I would post maybe someone has already tried this method? Great blog.
Meaghan says:
Check out this post! It's all about the best storing methods for each veggie noodle:
Christie says:
Has anyone tried this method for zucchini noodles yet? "put them into a mesh strainer sprinkle them with salt, let them sit for 20-30 minutes letting the moisture drip out that they freeze pretty well." I saw it posted above but didn't know if it was tried by anyone yet?
Anonymous says:
I have frozen mine in a food saver bag. Thaw in strainer then Saute
Gwen says:
I tried the salt and spiralized zucchini and still ended up with a wet mess after freezing ?
JJ says:
This page has *great* information on freezing zucchini noodles. I haven't tried it yet, but I'm pretty confident in it -- make sure you look at the comment about blanching the noodles, too! In summary, it's: - Make the zoodles - Lay in a single layer and sprinkle with 1T salt. Let sit 30 mins. - Turn them over and sprinkle with 1T salt. Let set 30 mins. - Pat dry with paper towel - Blanch (which means, drop in boiling water for 60 seconds) - Let cool, pat dry, flash freeze (in a single layer on a baking sheet) and then put in whatever freezer container you like. Is that a heck of a lot of work? Yes. Is it potentially worth it if you're freezer cooking a few weeks' worth of meals? I think so.
Tia says:
Hi ! I'm new to this way of cooking. I find it fun and easy BUT after I spiralize zucchini or squash and set it aside in the strainer. I find it limp and wet. What happened to the crisp? I sad with my results and want to give up.
Meaghan says:
Hi Tia! Don't give up! We have a super handy video that covers avoiding watery zucchini noodles that might help:
Kathleen says:
Link does not work. Returns "nothing found" or some such.
Anonymous says:
Daikon radish noodles can be frozen w no prep and last for months!
Anonymous says:
It would be nice if the National Center for Food Preservation addressed freezing spiralized veggies. They are at: The thing that worries me about this blog is the lack of blanching. Better information is needed about blanching times in regards to freezing veggies this way, for safety. I'd love to put up a lot of a lot of zucchini noodles for the winter, when have zucchini growing in the garden, but would like to know am doing it safely.
sayur says:
I got this site from my friend who informed me about this web page and at the moment this time I am visiting this website and reading very informative articles or reviews at this time.
keygoddess says:
I love all the information provided here on your page and I subscribe to your youtube channel. My only problem here is that I get all the way to the bottom of the page and it is still not finished loading. It even gave me a crash message early on. I know you must include ads to support your page, but with my Chrome browser it has still not finished loading. Some of the ads may not even be seen due to the long load time. All that said, you have a great youtube channel and give excellent info on spiralizing. Keep up the good work and thank you for your insights.

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I have nothing prolific to say today (I’ve just been madly testing recipes for this project I’ll be announcing soon) except that today was the first day in my life that I actually enjoyed sliced tomatoes on a sandwich. 🍅 🍞⁣

I’m not a fan of raw tomatoes, except in something subtle like a pico de gallo or if they’re a tiny part of a meal, like a garnish. but today, I made this chickpea tuna salad melt with tomatoes and spinach and LOVED it. 👍🏼⁣

it got me thinking… I can’t be the only one. do you like raw tomatoes? 🤔

luca made a friend today! 👦🏼 🚴‍♂️⁣

one of the things that has made me sad during COVID has been that Luca hasn't spent much time with other kids his age. this summer, we had a little pod of a few kids, but slowly but surely, as the year went on, kids moved to the suburbs, enrolled in school (we didn't feel comfortable), and then as the temperature dropped, the rest of the kids stopped braving the cold and since we felt uncomfortable with indoor playdates, it was really just our little family hanging out. and Luca wasn't hanging out with anyone his age much. ⁣

I have so many thoughts on this. will this change his personality and social skills forever? will he be socially awkward? will he lose out on so many developmental milestones? will this affect his emotional awareness? the list goes on. I know it's only a year or so, but that's over 1/3 of his entire life!⁣

and now that we're in Florida, we just keep to ourselves at my parents' house and don't see any other kids. it's so nice to be together as a family, and I know so many families can't be together right now, so I'm so grateful for that. the other day, Luca saw a 7-year-old boy on a bike in my parents' neighborhood and he asked us if he could be his friend. I almost broke down in tears.⁣

so by chance, we were out on his bike this afternoon and sure enough, we saw the little boy again, riding his bike, with his mother. in that moment, I knew I had to make a move - so I called out to the mother and asked her, "I know this is going to sound weird, but my son would love to hang out with your son! I'd love to get your number so they can ride bikes together sometime!" I was so nervous, haha! ⁣

and just like that, Luca made a friend! they immediately started riding their bikes together (it was so cute I couldn't handle it!!!) and Roma even came a little bit later and literally slipped her hand into the little boy's hand, it was like she was starving for that connection. it was so adorable, and I'm so happy for Luca to have someone to safely play outside with and so I can shed some of this mama worry.⁣

as for these chocolate donuts, search the blog, they’re an oldie but a goodie! 🍩🍫

it's a mouthful, but it's mouth-watering. 👅 my TERIYAKI SALMON with RICED BUTTERNUT SQUASH and SESAME BROCCOLI 🥦  is live on the blog, and it's another must-add to your weekly meal plan. okay I say that all the time, but seriously - I'm only sharing recipes I make for our family, and these have all been slam dunks 🏀⁣

and last week I started the #inspiralizedmealplanideas hashtag so we'd have a running list of weekly meal ideas from this community, and it's a Monday thing, so tell me - what's ONE meal you're making this week? 🍴 leave it in the comments below and be sure to check back to see what other people are making and even SAVE this post for future reference! 📌⁣

#teriyaki #easydinners #healthydinners #salmondinner #salmonrecipes #feedfeed #f52grams #huffposttaste #thewayweeat #makemewhole #eatingwelleats #foods4thought #thekitchn #eatmoreveggies