How to Cook Zucchini

Zucchini is very versatile and can be prepared and cooked in a number of ways. In Spain, it is most common to see zucchini served grilled or pan-fried. The classic Spanish recipe ‘Calabacin al Ajillo’ is a celebration of what can be achieved with a few simple ingredients and a simple frying pan! 

Grilling or skillet frying is one of the best ways to cook zucchini because the high heat sears the outside and creates a delicious soft interior. Grill the zucchini just right and it will almost caramelize in the center while having a lovely charred skin. 

There are a few tips on how to cook zucchini, see below to avoid the dreaded soggy zucchini! 

Zucchini cooking tips

1. Select the Right Zucchini

• Choose Small to Medium Zucchini: Smaller zucchini around 10 inches in length and 2 inches in diameter tend to have a firmer texture and a sweeter, less watery flavor. Larger zucchini can be more watery and have larger seeds. 
• Look for Firmness: The zucchini should feel firm and heavy for its size, with smooth, unblemished skin.

2. Salt to Remove Excess Moisture

• Prevent Sogginess: Zucchini has a high water content, which can lead to sogginess in dishes like stir-fries or casseroles. Sprinkle sliced zucchini with salt and let it sit for 10-30 minutes to draw out excess moisture. Pat dry before cooking.

3. Avoid Overcooking

• Cook Quickly: Zucchini cooks quickly and can become mushy if overcooked. For most methods (sautéing, grilling, etc.), cook just until tender, usually no more than 5-7 minutes.
• Retain Texture: If you’re adding zucchini to soups or stews, add it towards the end of cooking to prevent it from becoming too soft.

LA ESPAÑOLA First Cold Pressed Extra Virgin Olive Oil, 24 OZ 

A high-quality extra virgin olive oil is a must-have in the pantry. La Española EVOO is a 100% natural olive juice, which is first cold pressed to preserve freshness and flavor. La Española Extra Virgin Olive Oil is plant-based which makes it perfect for vegetarian and vegan diets.

Link to buy LA ESPAÑOLA First Cold Pressed Extra Virgin Olive Oil, 24 OZ on Amazon.

Why Salt Zucchini Before Cooking It

Zucchini is composed of approximately 94-95% water. This high water content is why it’s often recommended to salt zucchini before cooking to reduce moisture and improve texture and flavor in dishes. Salting zucchini before cooking serves several important purposes and is a great trick when looking for perfectly cooked zucchini. 

Here’s why you should salt your zucchini before cooking: 

1. Reduces Moisture Content: Zucchini has a high water content, and salting it helps draw out excess moisture. This is especially useful if you’re frying, grilling, or roasting zucchini, as it prevents the vegetable from becoming too soggy and ensures a better texture.
2. Enhances Flavor: Salting zucchini slightly enhances its natural flavor by concentrating the taste. Removing some of the water content makes the zucchini taste more intense and less diluted.
3. Prevents Dishes from Becoming Watery: If you’re adding zucchini to dishes like casseroles, stir-fries, or salads, salting helps prevent the dish from becoming too watery, which can affect the overall consistency and texture.
4. Improves Browning: When zucchini is less watery, it browns more effectively during cooking, leading to a more appealing color and a richer flavor.

To salt zucchini, sprinkle it lightly with salt and let it sit for about 20-30 minutes, depending on how much moisture you want to remove. Then, pat it dry with a paper towel before cooking.

Making the Garlic and Parsley Sauce

The sauce for this dish is best made after you’ve browned the zucchini. This is because the garlic tends to burn if added to the pan on a higher heat used to brown the zucchini. 

To make the sauce, mince the garlic cloves and add it to a mortar ( you can use a Nutribullet or food processor if you prefer). Next add the chopped parsley, a splash of Jerez sherry vinegar, and season to taste with some salt. Use the pestle to mash it all together and then set it aside for 10 minutes so the flavors can meld. 

Cooking the Garlic and Parsley Sauce

Cook gently for a minute or two on medium heat with a splash of olive oil. Once the garlic is fragrant, remove it from the heat. Do not cook for too long as the garlic will burn and become bitter. 

Jerez Sherry Vinegar

Jerez Sherry Vinegar, or “Vinagre de Jerez,” is a type of vinegar from the Jerez region in Spain. It adds a delicate layer of flavor to the garlic and parsley and helps dull the spiciness of the garlic and balances the flavor of the other ingredients. 

Jerez sherry vinegar is a prized ingredient in Spanish cuisine, in particular dishes from the Southern Andalusia region of Spain. Sherry vinegar is available for purchase in most places around the world, check online stores or specialty Spanish food stores for good quality Jerez sherry vinegar. 

If you cannot source Jerez Sherry vinegar, use a splash of freshly squeezed lemon juice (around half a tablespoon should be plenty to balance the flavors of the garlic and chopped parsley. 

Roland Jerez Sherry Vinegar (Vinagre de Jerez)

A uniquely delicate yet full-bodied vinegar from the Jerez de la Frontera region, Spain. Matured in the traditional Spanish solera system. 8% acidity.

Sweet, fragrant, with a pleasant tart finish. A traditional and authentic Spanish Sherry wine, Don Bruno’s is prepared by all-natural methods from fine wines as a base. 

Link to buy Roland Jerez Sherry Vinegar on Amazon. 

More Vegan-Friendly Tapas Recipes

• Catalan Roasted Vegetables (Escalivada Catalana)
• Spanish Gazpacho Andaluz
• Spanish Garlic Mushrooms (Champiñones Al Ajillo)
• Pumpkin and caramelized onion Cocas
• Spicy Patatas Bravas
• Padron Peppers (How to Cook Pimientos de Padrón)

Nutrition Facts

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