ok so for dinner last night i made a zoodle bolognaise, and i cooked the spiralized zucchini at 60 deg c for about 30 minutes, in a mixture of (homemade) chicken stock and curry powder. i like zoodles still a bit crunchy, and they were, and they definitely did soak up the curry flavour, but not much of the chicken stock flavour.
i'm thinking that perhaps salting the zucchini or liquid will help with this (draw fluid out of the zucchini, then allow it back in), though ultimately i think sharper flavours will work better. acidifying may be another way to go too, with some citric acid or lime juice, for bringing in some sharpness.
at any rate, this idea does work, and dinner was delicious. the immersion method unsealed bag didn't float as the stock displaced the air.