Sauteed Zucchini Recipe (2024)

FAQs

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

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. You can add other seasonings, such as dried herbs and spices, before cooking.

The secret to making them crispy? Salt them to draw water out and then bake them in a hot 425°F oven. I love zucchini, especially in-season zucchini, with smooth dark-green skin and firm flesh. I have many zucchini recipes on this website, including zucchini lasagna, zucchini noodles, and grilled zucchini.

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.

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.

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.

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.

All cucurbits produce chemicals called cucurbitacins, which cause the vegetables to taste bitter and served as a defense against plant-eating wildlife. Cucurbitacin also contributes to the musky scent of cantaloupe. Naturally, higher cucurbitacin concentrations cause vegetables to be more bitter.

Overcooking zucchini

Cooking zucchini at too low a heat is not only one way you can wreak havoc on its texture. Overcooking zucchini is another big mistake to be avoided at all costs. And sometimes, avoiding an overcooked summer squash seems almost impossible!

Zucchini: Wash and chop, slice, or shred 2 to 3 days in advance. Store in a sealed bag or container with an airtight lid in the refrigerator.

How can I enhance the flavor of zucchini? ›

Salt and Drain: Sprinkle salt on sliced zucchini and let it sit for about 15-20 minutes. This draws out excess moisture and bitterness. Rinse and pat dry before cooking. Blanching: Briefly blanching zucchini in boiling water for a minute or two before cooking can help reduce bitterness.

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.

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.

Make sure to add firmer vegetables in the skillet first as they take longer to cook than softer veggies. You don't want perfectly cooked carrots and mushy zucchini! Use a really large skillet so that the vegetables don't get too crowded and can really get that nice caramelization on them.