When we had a lot of zucchini last year, I made zoodles, squeezed out as much liquid as possible and froze them. They are a little soggier than when fresh, but still good. We also fried the frozen zoodles in olive oil and it made for a nice crispy side dish.
Did a few small batches last year and they were nice during the winter.
You do need to slice them as wide noodles rather then using the spiralizer. Dried spiralize noodles tended to crumble. So you have dust rather then noodles.
Going to try it with eggplant as well.
We shall see what happens.