Top 10 Zucchini Recipes | Damn Delicious (2024)

FAQs

How do you cook zucchini so it doesn't get mushy? ›

Thick slices

Especially when roasting, zucchini should be sliced into thick, ½ inch slices to ensure they don't get soggy in the oven. If your oven roasted zucchini is consistently turning out soggy, try slicing it a little thicker next time.

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.

Unless you have time to salt and drain the zucchini, wait to salt it until after they're cooked so the salt doesn't draw out the moisture in the oven—this can lead to sogginess.

'Costata Romanesco' This old-fashioned Italian variety is the best zucchini I have ever eaten. The ribbed fruits are attractive, and the dense flesh is packed with delicious zucchini flavor.

Put whole zucchini on a broiling pan or heavy-duty oven-proof skillet and broil until the skin is blistering and browning in spots, 8-10 minutes. Use tongs to transfer to a cutting board. Cut off the stem ends and discard. Slice zucchini as desired as serve.

Blossom End Rot

It's occurs due to the plants inability to get calcium. This can be caused by a few things: Watering inconsistency (the most likely cause especially if you've had a lot of rain) Soil PH is either too high or too low (do a PH test to check)

Place zucchini slices in colander and sprinkle with 2 teaspoons salt. Set colander over bowl until about 1/3 cup water drains from zucchini, about 30 minutes. Rinse and thoroughly dry zucchini.

Remove the Seeds: The seeds and surrounding flesh can sometimes contribute to bitterness. You can scoop out the seeds before cooking. Salt and Drain: Sprinkle salt on sliced zucchini and let it sit for about 15-20 minutes. This draws out excess moisture and bitterness.

This, the outlet asserts, is due to zucchini's high water content: If it cooks too slowly, it will release its moisture before it sears, becoming soggy and sodden. Over high heat, on the other hand, zucchini becomes caramelized on the outside but retains a meaty, firm texture within.

Should zucchini be rinsed after salting? ›

Definitely not. 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.

Raw zucchini can also cause gas and bloating, especially if you overdo it. Zucchini is rich in fiber that your gut doesn't digest. When your body doesn't fully break the fiber down, gas can build up and cause bloating and make you pass wind. Eating raw vegetables can cause gas if you have irritable bowel syndrome.

Avoid storing zucchini in plastic, which can trap moisture and make the skin slimy. Either leave zucchini loose or place it in a paper bag.

When cooked that way, zucchini has the most wonderful texture: just barely soft in the center, slightly crunchy on the outside. It's juicy, not mushy, and could help any zucchini hater come to their senses.

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.

Cutting them in half moons or full moons, giving them plenty of space apart, roasting them on the top or bottom rack, roasting for 8 minutes and then broiling, salting them an hour before roasting to draw out moisture and drying them off.