Zucchini is affordable and almost comically abundant, especially if you have a garden or know somebody who does. Having worked for food websites for more than 20 years, I know the stuff is popular—based on the astronomical number of times readers click on zucchini recipes every summer.
Is zucchini really that beloved, or could it be that all of those internet searches mean that I'm not the only one who's been looking for a magical way of making zucchini that's not soggy, watery, mushy, bland, and just plain meh?Well, my search recently came to an end—I finally found the trick for turning these always-available vegetables into something I can't wait to eat.
This Is the Perfect Way To Cook Zucchini
I've finally found the most magical way to cook zucchini: It's as simple as cranking up your oven. 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. It also concentrates the flavors, giving this subtle veg a little more oomph.
I tested batches of zucchini in an oven set to 350° F and at 450°F. The zucchini cooked at the higher temperature was juicy, not watery, and sweet and nutty. Bonus points for the fact that they cooked faster too!
"The texture you can achieve at a higher temperature is a lot less soggy, and the flavor is much more complex," says Olivia Roszkowski, chef-instructor of Plant-Based Culinary Arts at the Institute of Culinary Education.
"Since zucchini contain a large amount of water content, utilizing a higher temperature allows the moisture to evaporate at a quicker rate, allowing the zucchini to brown. It also shortens the cooking time."
Roszkowski explains that the nutty, sweet notes that the browned zucchini takes on are a result of the Maillard reaction, which creates many new flavor molecules.
The 450°F roasting method works whether you are cooking zucchini spears, halved zucchini, zucchini rounds, or even whole zucchini.
All you have to do is slice the zucchini into your desired shape, drizzle with oil, season, place on a baking sheet cut-side down, and pop it in the oven until it's nicely browned and tender. This can take 15 to 35 minutes, depending on the size of the zucchini.
If you want it browned on both sides—say, if you are cooking rounds—flip the pieces halfway through.
For the best roasted zucchini, keep these tips from chef Roszkowski in mind:
Preheat the baking sheet in the oven while the oven is preheating for a quicker, more even roast.
Be mindful when cutting the zucchini up. "Smaller and uneven pieces can burn more easily."
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. You can add other seasonings, such as dried herbs and spices, before cooking.
For extra crunchy zucchini, Roszkowski suggests tossing them with a teaspoon of cornstarch after you oil them.
20 Ways To Use Perfectly Roasted Zucchini
In the spirit of abundance, here are so many ideas for enjoying your roasted zucchini:
Toss with chopped fresh herbs, such as basil, tarragon, parsley, or cilantro, plus some minced garlic.
Toss with pasta, toasted pine nuts, fresh lemon juice, olive oil, and a generous amount of grated Parmesan or pecorino cheese.
Season with za'atar, drizzle with tahini, and serve on a veggie plate with hummus, feta, tabouleh, and olives.
Use as a panini filling with fresh mozzarella, tomato, and basil.
Stir into cold sesame-peanut noodles.
Use as one of the veggies in bibimbap.
Add to succotash.
Serve with an egg fried in chili crisp—a brilliant idea I borrowed from senior editor Myo Quinn.
Chop and add to grain bowls or salads.
Top pizzas, flatbreads, or tarts.
Dress with your favorite vinaigrette.
Use as a filling for empanadas or calzones.
Make a tasty low-carb lasagna.
Blend into the patty mixture for homemade veggie burgers.
Use as a taco filling with seasoned black beans, queso fresco or cotija, and fresh cilantro.
Make a quesadilla with corn, peppers, and melty cheese.
Toss with your favorite store-bought sauce and serve over noodles or pasta—some of my personal faves are Rao's marinara, Maya Kaimal's madras curry, and Lahtt Sauce's chili oil sauce.
Add to an omelet or frittata.
Toss with chickpeas roasted with curry powder and serve with rice or naan and a dollop of yogurt.
Top toasted bread smeared with chèvre for a simple open-faced sandwich.
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.
Salting your zucchini is the most important step in preventing it from getting soggy. Additionally, make sure your pan is properly preheated before frying the breaded zucchini. Adding the zucchini to a cold pan will make it come out oily and soft rather than crisp and golden.
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.
Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices. I found quarter-inch slices the perfect thickness. Thinner slices fall apart during cooking; thicker slices require a longer salting time.
Give the zucchini slices a light pan fry, stopping as soon as the outsides begin to turn golden. You'll be left with a nice, lightly crisp exterior, without the interior becoming soggy. Be patient as you sauté. These lip-smackin' slices are worth the wait.
Zucchini is made of over 90% water. When cooked, it gets soft and slowly releases that water into whatever dish you're cooking. If zucchini is overcooked, it will have a mushy, soft texture.
Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.
On the other hand, they may simply be waterlogging if your garden is poorly drained. Another possibility is squash bugs have damaged them and rot has set in as a result. In the meantime, keep removing the infected fruit as soon as you see signs of the problem.
How to Tell If Zucchini Has Gone Bad. Bad zucchini will feel rubbery or slimy to the touch. It may also have an off-putting smell and dark or fuzzy moldy spots. The interior of bad zucchini may be off-white to brownish with stringy, mushy flesh and large, hard seeds.
“It's very important to season in the very beginning, very heavily. That's when the flavor becomes profound. The salt draws out any excess moisture that would get in the way of your vegetables crisping,” says Chef Hong.
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.
To avoid soggy and limp noodles, I recommend cooking for only 3-5 minutes (5 if you're cooking more than 1-2 spiralized zucchinis) and tossing frequently. You want a slightly al dente noodle.
Zucchini is a versatile squash rich in vitamins, minerals, and plant compounds. It may offer several health benefits, ranging from improved digestion to a lower risk of heart disease. Zucchini may aid your bones, thyroid, and prostate. If you're curious, try adding this soft, mild fruit to your diet today.
On the other hand, they may simply be waterlogging if your garden is poorly drained. Another possibility is squash bugs have damaged them and rot has set in as a result. In the meantime, keep removing the infected fruit as soon as you see signs of the problem.
Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.
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.
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