75+ Zucchini Recipes (2024)

FAQs

How do you cook zucchini so it doesn't get mushy? ›

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 and draining ensures the zucchini doesn't turn into a soggy mess while frying. This method also works for roasted zucchini, grilled zucchini, or baked zucchini if you're looking to remove as much water as possible.

If you have big zucchini that aren't quite giant enough to make cups, slice then lengthwise, scoop out the flesh to make a boat, and make Taco Zucchini Boats! You can also use giant zucchini and scrape the seeds off the strips for this tasty that's loaded with flavor from three types of cheese!

We're sometimes asked, "Can I freeze a whole zucchini?" You certainly can, but it will be much more challenging to thaw and use later. (Imagine trying to shred a soggy whole thawed squash.) So instead, we recommend tackling the shape in advance so you can put the frozen zucchini to quick use when you're ready.

While freezing zucchini is a great way to extend its life, it's not as simple as just popping a few squash into your freezer. Raw zucchini gets weepy and watery after thawing. To effectively save it, you should chop and blanch it first. This helps set the texture and color and makes it last longer.

Remove the Seeds: The seeds and surrounding flesh can sometimes contribute to bitterness. You can scoop out the seeds before cooking. Salt and Drain: Sprinkle salt on sliced zucchini and let it sit for about 15-20 minutes. This draws out excess moisture and bitterness.

To be clear, if you know your way around the kitchen at all, you are unlikely to overcook zucchini to the point where it's unpleasant to consume; however, it's quite easy for the flesh to end up more translucent than white all the way through, and in my book, that's just a tad too far.

When exposed to environmental stress, poor soil pH, or poor soil nutrition, zucchinis trigger the production of cucurbitacin, a natural phytonutrient that helps the plant overcome stress but consequently results in the unwanted bitter taste.

The salt draws the moisture from the flesh which helps ensure that the vegetable stays firm during roasting. This moisture (and excess salt) is patted off with a paper towel before cooking. Added benefit: the salt works its way into the scores of the flesh and seasons the zucchini all the way to the center.

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.

Why is my zucchini turning to mush? ›

Blossom End Rot

It's occurs due to the plants inability to get calcium. 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)

Fortunately, most of the time really big zucchini are totally fine to cook with. (Unless it's the largest one in the world.) I tend to slice their sides off, leaving behind an elongated rectangle of core that's often pulpy or spongy. That part is mealy and not good to use.

They are only slightly different, the main difference is that marrows are thicker skinned with trailing, while courgettes (zucchini's) are bushy and thin skinned. And while courgettes are often described as young marrows, they are horticulturally different and not the same plant.

If you have more fresh zucchini than you can eat, freezing it is the fastest & easiest way to preserve it. Today, I'm showing you how to freeze zucchini (in just minutes!), and how you can use frozen zucchini, once you have it.

Got a green wave of zucchini heading your way? Use that bumper crop to stock your freezer. Shredding and freezing will keep you happily cooking and baking with it for months to come. Here's the quick, easy way to build a stash.

Yes, you could chop up your zucchini and freeze it just as it is, but I think it's worth your effort to blanch it first. Blanching — giving the zucchini a quick dunk in boiling water — deactivates the enzymes that would otherwise cause the zucchini to become mushy and discolored.

Don't Be Afraid to Freeze Zucchini

Pat the zucchini dry, then pack it into freezer bags, squeezing out as much air as possible, and freeze for up to 3 months. For ease, freeze zucchini in quantities you'll use and be sure to label and date the freezer bag.