Here's my secret on how to cook zucchini so it tastes great and isn't mushy! The great thing about zucchini is that it's relatively inexpensive and usually easy to find, especially this time of year when gardens and farm stands are brimming with it. You may even have a few rolling around in your fridge. The not so great thing about the summer squash is that because it has a lot of water, it can also end up mushy when cooked, but that doesn't need to be the case.
Here’s my trick to avoiding mushy zucchini:
Before cooking, slice it and sprinkle it with salt to draw out some water. Then cook it quickly over high heat to caramelize it before it can get soggy.
First, cut the zucchini lengthwise into quarters and remove the soft seed core, which turns to mush when heated. Salt the quarters and let them rest for about 10 minutes in a colander. The salt removes water and starts to season the zucchini. After that, dry the zucchini well with paper towels and cook it.
High and dry-heat cooking, like grilling or sautéing work best for zucchini. These methods sear the vegetable and cook it quickly, avoiding mushiness. I usually grill or sauté zucchini and then toss it with other fresh ingredients like basil or thyme, olives, sun-dried tomatoes, and cheeses like parmesan or asiago.
That's it. It's a pretty simple method and the results are outstanding! Try it out with this great grilled zucchini recipe below.
Zucchini Cooking Tips
- Choose small zucchini. Their flesh is firm and browns without turning to mush.
- Wash zucchini well. Rinse them and wipe down the skin with a cloth or paper towel to remove grit.
- Don’t move the zucchini much while cooking. This helps it develop a deep golden color.
- Serve cooked zucchini immediately. Cooked zucchini softens as it sits, which can affect the texture.
Comments and ratings
If you’ve tried this Grilled Zucchini with Lemon Vinaigrette recipe or any other recipes on my site, please leave a comment and rating below. I love hearing from you!
Grilled Zucchini with Lemon Vinaigrette
Ingredients
- 1 lb. 3 small or 2 medium zucchini, rinsed well and patted dry
- Kosher salt
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. sherry of red wine vinegar
- 1 tsp. chopped fresh thyme
- ½ teaspoon finely grated lemon zest
- Freshly ground black pepper
- 3 Tbs. freshly grated parmesan
Instructions
- Trim off the ends and quarter the zucchini lengthwise. Slice off the top half-inch of the seed core with a sharp knife; it’s okay if some seeds remain. Place the zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with kosher salt (about half a teaspoon per pound of zucchini) and set aside for 10 minutes. Blot the quarters dry with paper towels.
- Heat a gas grill to medium high or prepare a medium-hot charcoal fire. In a small bowl, whisk 2 tablespoons of the oil, the vinegar, thyme, lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Toss the zucchini with the remaining 1 teaspoon olive oil. Set the zucchini cut side down on the grill and cook (if using a gas grill, keep the lid closed), flipping occasionally, until it browns and softens but doesn't turn mushy, 6 to 8 minutes. Cut the zucchini into 3-inch pieces and put in a medium bowl. Whisk the vinaigrette again and drizzle over the zucchini.
- Sprinkle with the parmesan, toss well, adjust the seasonings to taste, and serve right away.
Nutrition
More recipes to try
Get a Free e-book!
Let's connect!
Be sure to FOLLOW US on FACEBOOK, INSTAGRAM, TIKTOK and PINTEREST Many thanks!
Leave a Comment