1. Toss the zucchini noodles with the 2 tablespoons salt and drain for 30 minutes in a colander.
2. Boil some water in a pot. You should cook for one minute after adding the zucchini. Drain and rinse with cold water to halt the cooking process.
3. In a large skillet, you can melt margarine over medium-high heat. Cook and stir until zucchini and garlic are barely soft, about 5 minutes. Season with salt and pepper to taste. Parmesan cheese is optional.

Despite the fact that zucchini contains a lot of water, freezing causes some of it to rise to the top, resulting in a ′′puddle′′ when the zucchini is defrosted. You may use frozen zucchini straight from the freezer in soup, but if you’re baking bread, cookies, or cake, defrost it first and blot it dry before using it.

Notably, this is a delightful and relatively simple noodle meal for those on a gluten-free or wheat-free diet. You can watch this video recipe to know how to cook frozen zucchini noodles.