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.
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.
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.
If you cook zucchini until it releases its moisture and keep cooking until that moisture evaporates, you're left with buttery-soft pulp, which can add creaminess and sweet vegetal flavor when stirred into pasta or rice dishes, like this Skillet Chicken, Zucchini, and Cheesy Rice.
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.
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) Disturbed roots of the plant.
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.
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.
You can season the oil before you add the zucchini with garlic, shallots, spices, or red pepper flakes, it's totally up to you. Once the oil, butter, or combination thereof is heated, add all of the zucchini. If the pan seems crowded at first, don't worry. Season with salt and toss to begin drawing out the moisture.
ELEVATE THE ZUCCHINI by placing it on a baking rack, then setting that baking rack on top of your regular baking sheet. This allows air to circulate on all sides of the zucchini and helps water evaporate so the zucchini is beautifully caramelized, not soggy.
Salt zucchini lightly before cooking to draw out excess moisture. This step is essential for achieving that perfect, non-mushy texture we all strive for in our dishes.
Liberally sprinkle salt over the towel and place your cut vegetables on top, making sure to arrange them in an even, single layer. Sprinkle salt over top of the vegetables. Allow them to sit for at least 20 minutes, but up to 30-40 minutes if your vegetable pieces are thick.
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.
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.
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