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.

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.

Zucchini benefits most from dry-heat cooking methods, like grilling and broiling, since liquid in the vegetable evaporates, causing the delicate flavor to become concentrated. In fact, when grilling, it is not necessary, or even desirable, to remove liquid by salting.

Don't overcrowd the pan, which can cause the zucchini to steam instead of roast. 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.

Reduce cooking time

Since zucchini gets mushy and soft when overcooked, my first tip is obvious - reduce the cooking time. Depending on the recipe, this is an easy step to implement.

Sprinkle the grated zucchini with salt, only to season them, not more. Put them to drain in a colander with a dish underneath. Leave for 1 hour, then, using your hands, squeeze out the excess liquid.

Bitterness in zucchini can be caused by environmental stress (mild bitterness) or plant genetics (severe).

Don't Wash Zucchini (Until Ready to Use It)

One key to keeping zucchini fresh is making sure it is as dry as possible, which means washing it just before using it. To go a step further, pat the zucchini down with a paper towel to absorb every bit of moisture before storing it.

Yes, it's safe to eat zucchini raw. Just gently wash your zucchini first, then slice it up and enjoy. Just like with any food, there are potential side effects to eating a lot of it. Consuming a large amount of raw zucchini may lead to bloating.

How to know when zucchini is cooked? ›

Once the zucchini is caramelizing, you'll continue to cook it until it's until tender all the way through—a paring knife or a fork should slip in without much resistance—but not yet mushy.

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. Cut the zucchini at least 1/2-inch thick (see image). Too thick and they won't cook evenly, but too thin and they'll cook too fast.

Squeezing is optional.

But unless your zucchini is excessively juicy, squeezing the squash could be removing some of the moisture you really do want in the bread. It's up to you, though. Squeeze for lighter, drier bread. Leave it as is for denser, moister bread.

Be very careful not to overcook it; it will be al dente after just a few minutes of cooking, after which it will quickly fall apart. When cooked just right, it's silky and wonderful. You can eat it as is, or toss it with a fresh tomato sauce.

One key to keeping zucchini fresh is making sure it is as dry as possible, which means washing it just before using it. To go a step further, pat the zucchini down with a paper towel to absorb every bit of moisture before storing it.

By sprinkling the cut vegetable with salt and letting it stand in a colander over the sink, water will drip out, leaving behind a firmer vegetable. The zucchini can then be more easily sauteed or roasted to bring out its natural sugars and, hence, flavor.

Make sure you pat your zucchini dry – dry zucchini will get crispy, wet zucchini will get soggy. Set up your breading station. For these zucchini fries we first toss them in flour, then dip in egg, then dredge in the breadcrumb mixture. Bake in a single layer on a baking sheet to allow air to circulate.