How to Cook Zucchini So It Doesn’t Get Mushy

But when it’s the peak of summer and “your garden is exploding with more zucchini than you know what to do with,” as Ree Drummond puts it, you might be wondering how to cook zucchini every which way to use it up and never get bored. Thankfully, there are endless zucchini recipes, both sweet and savory, so you never have to wonder what to make with your supply.

But you do have to keep in mind that if you don’t know the best way to cook zucchini, you might end up with a pile of mush. That’s because zucchini has a very high water content and can break down quickly.

That same water content is why you have to be careful when storing and freezing zucchini for later. But it’s not all bad news!

Because it’s quick to break down, that also means it’s quick to make if you know how to cook zucchini properly. Your ultimate summer side dish is just a few minutes away! Here’s how to do it.

How to Cook Zucchini Without It Getting Soggy

There are actually several ways of cooking zucchini, but they all follow similar rules: cut everything into evenly sized pieces, cook it over high heat, do not overcrowd the cooking vessel, and most of all, “do NOT overcook the zucchini,” says Ree. If you sauté it in a pan, it should take only a few minutes.

In fact, several of Ree’s recipes call for cooking the veggies separately so they don’t overcook, like in her pasta primavera. Another high-heat method is grilled zucchini.

Keep the marinade time to a minimum so it doesn’t get too soggy before you even start. Make sure you grill all sides, and it will be done in just about ten minutes total when cut into spears. You can also grill ribbons of zucchini, but she likes to salt them ahead of time to draw out some of the moisture first.

How to Get Crispy Zucchini

Oh, so you want the exact opposite of soggy zucchini? Well then, you should fry it up!

You can make fried zucchini sticks, zucchini fritters, and fried zucchini strings. The secret is to remove a lot of that natural moisture ahead of time.

That way, the zucchini won't get mushy and will crisp up better, plus it won’t splatter as much in the oil. Like the grilled zucchini ribbons, the best way to draw out moisture is to salt the zucchini once it is cut and then blot it with paper towels. The added benefit, of course, is that you’re also seasoning the zucchini so it won’t be bland.

It also helps the coating adhere better, which makes the outside extra crispy. That’s a win-win-win!

Of course, keep those same rules: high heat, don’t overcrowd, and don’t overcook, and there will be no mushy zucchini in sight.