How do you blanch zucchini noodles?

Boil a suitable size pot of water; while it heats up, make an ice bath in a large bowl, filled about three quarters of the way with ice cold water (add ice cubes as well, to keep the water icy). Have a colander at the ready for quick draining. Once the water is boiling, blanch the zoodles in batches; don’t try to blanch too much at once. Allow to boil or 30 seconds for thin zoodles and up to 1 minute for larger zoodles. Remove the noodles from the heat, pour into the colander and drain, then quickly tip into the ice water to cool completely. Once cooled, remove and place on paper towels, gently patting the noodles dry.