25 Zucchini Recipes for Grilling, Frying, and Baking (2024)

FAQs

How do you keep zucchini from getting soggy when frying? ›

Yes, you should always salt your zucchini before frying — especially if you're aiming to achieve a crispy texture. Salting your zucchini helps remove the excess moisture stuck in the zucchini that would otherwise make frying a challenge.

To avoid getting soggy zucchini cut thick slices about 1/3 inch so it cooks evenly on the grill. Thinner slices will cook much faster and become mushy and soggy and hard to handle.

For some recipes, that extra water is not needed and could even ruin what you're trying to make. Adding drained shredded zucchini to baked goods, or even zucchini pancakes will make the dish fluffy and not mushy.

There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

The main problem that confronts the cook when preparing zucchini is its wateriness. Zucchini is 95 percent water (among vegetables, only lettuce contains more water) and will become soupy if it is just thrown into a hot pan.

How to Prevent Soggy Sauteed Zucchini. Cut the zucchini in half lengthwise and use a spoon to remove some of the seeds. The seeds are practically all water, so removing some of the seeds helps prevent excess moisture.

If you cook zucchini until it releases its moisture and keep cooking until that moisture evaporates, you're left with buttery-soft pulp, which can add creaminess and sweet vegetal flavor when stirred into pasta or rice dishes, like this Skillet Chicken, Zucchini, and Cheesy Rice.

Removing the outer skin is usually enough to moderate the flavor. Bitterness in zucchini can be caused by environmental stress (mild bitterness) or plant genetics (severe). However, occasionally a gardener finds a cucumber or zucchini growing in their garden that is extremely bitter.

Season it before and after baking.

Tossing the zucchini with garlic powder, Italian seasoning, salt, and pepper before baking gives it an amazing foundation of flavor. But adding a few extra seasonings after it roasts really takes it over the top.

What size zucchini is best for baking? ›

1. Use small to medium zucchini. When it comes to choosing the zucchini you bake with, smaller is better.

Do Store Fresh Zucchini in the Fridge. If properly stored, zucchini will last up to a week. The best way to store zucchini is in the refrigerator, preferably in the crisper drawer, where humidity is kept to a minimum.

Wait to clean zucchini until just before using. Clean well under cool running water. Coarse vegetable brushes can damage the skin; instead, rub with your hands to help remove dirt and bacteria before cutting. Refrigerate cut zucchini and use within 1-2 days.

While freezing zucchini is a great way to extend its life, it's not as simple as just popping a few squash into your freezer. Raw zucchini gets weepy and watery after thawing. To effectively save it, you should chop and blanch it first. This helps set the texture and color and makes it last longer.

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

You only need a little salt — half a teaspoon of kosher salt for one medium zucchini, say — to start pulling the water out. Use more, and the zucchini will simply taste like zucchini-flavored salt. If you try to rinse out the extra salt, you risk adding back in the water you just tried to get rid of.