One thing I do with zucchini is to cut it into thick rounds and add it to pieces of red bell pepper, red onion, eggplant, and tomato marinated in olive oil and Italian seasoning on kebab sticks on the grill. You could probably also add those small mozzarella balls too.
I also slice it really thin on a mandolin and then broil for 10 minutes with olive oil and bits of sharp cheese like feta or blue cheese sprinkled on top. I have to eat it super hot out of the oven so I have done this more as a snack. Or when I have leftover zucchini that I need to use up. I guess I could cook enough for a meal or side and reheat as part of the meal, but I haven't bothered to do it yet.
With your recipe example, I would suggest doing something like: Line bowel with paper towels or clean tea towel. Shred the zucchini into the bowl. Take edges of towel and cover zucchini. Place in mircrowave to cook slightly/steam. Remove and pat zucchini with towel to absorb water. Remove zucchini and continue with recipe.
i cut them in half lengthwise, mist with olive oil, sprinkle with salt or herbs, and toss on a hot barbeque grill.
They do get soft, "soggy" even, to a degree, but not "watery."
You can also use it in a pasta sauce - vegetables simmering in pasta sauce are expected to be soft/soggy so zuchinni blends in perfectly.
I hate it oven-baked. My mother tried to make us eat it when we were kids, by cutting overly-large zuchinni into big round circles, topping with parmesan cheese, and baking until.... yeah, soggy. Bloody awful. I'm sure I can blame the Best of Bridge cookbook series for that nightmare.
Goal 1 - break 200 (46 pounds lost)**DONE** Goal 2 - leave obesity behind (BMI 29.9, at 185#) **DONE** Goal 3 - BMI = Normal (154# or less)
current weight: 164.0
Fitness Minutes: (215)
6/11/14 9:38 P
You've been given great tips; but knowing "what type" of veggie dishes you are using will help in picking the correct cooking technique. are you talking: casserole, like veggie lasagna roasted veggies grilled veggies a baked veggie casserole a bread, muffin an omelet, frittata ????
i'm in the raw camp here. cooked zucchini is just soggy to me, so i don't do it for more than about a minute, tops. if i am adding it to pasta to bulk out the pasta, i cut it into the shape of the pasta and then add the zuke after i drain the water from the pasta and right before i add the sauce. that heat makes it cooked enough for me. same goes when i add them to other dishes. i add the zuke right before the final stir so it gets no real cooktime. if i am making latkes i just have to cut and drain and squeeze. if i have the time or it's just too watery then i will leave it cut up in the fridge to dry out a bit. the only zuke fries i have ever had that i liked were breaded and deep fried [and thus still raw inside]. actual fries are just too wet. although i will thinly slice, coat in olive oil and spices and bake to make chips and those come out nicely.
-google first. ask questions later.
Fitness Minutes: (4,987)
6/11/14 4:32 P
When you are cooking squash of any type or things like broccoli, you put your veggies in when the water boils and cook it for about one minute then turn it off immediately and put a lid on it to continue to steam for just a few minutes. If you don't they will always be overcooked or soggy. They also lose some of the nutritional value if you let them overcook. I love zucchini and eat it a lot but it does not taste good if it is soggy, it should have a little bit of texture to it.
11.0 Inches Lost
Fitness Minutes: (2,155)
6/11/14 4:08 P
Once you cut it, you really need to let it drain or squeeze it with some paper towels. I learned this the hard way after trying to make zucchini spaghetti. Parboiling also seems to help with the excess water problem as well.
I added zucchini to some minestrone the other day, and I really dislike soggy squash, so I cut it fairly large and barely cooked it. I was using small zucchini, so that helped; I just quartered it lengthwise and cut it into 3/4" pieces.
it will still be soggy because of the water content unless you add something to it. i made the mistake of trying a zucchini hash patty the other night. No matter the temp, it never got crisp. Even after resorting to adding some vegetable oil.
I went online and learned you need to salt it and squeeze.
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