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Zucchini is one of my favorite summer vegetables, and it’s available in abundance. Giant zucchinis can be found at my local farmer’s markets, along with the few I have growing in my garden. To me, it’s the ideal vegetable to take on just about any flavor you throw at it. Plus, it’s a great source of nutrients and fiber.
The problem? Like many others, I can’t stand mushy zucchini. Because this summer squash has such a high water content, the cooking method for zucchini really matters. It requires high heat for the best texture to hold its shape without getting soggy. So, what’s the best way to cook zucchini? I tried three methods, including roasting, grilling on a flattop griddle, and sautéing in a pan, to find the best option for texture and flavor.
How I Tested Each Method
To test each cooking method, I grabbed three zucchinis from the produce section at the grocery store. I made sure each zucchini wasn’t mushy or too soft, along with checking for any blemishes or broken skin.
For each zucchini, I cut it into spears and cooked it with olive oil, salt, and pepper.
Method 1: Roast in the Oven
Roasting veggies in the oven is easy. I love to make a big batch of roasted onions, peppers, and sweet potatoes on repeat. I preheated the oven to 425°F, tossed the zucchini spears in olive oil, and seasoned them. I roasted them on a baking pan for 10 minutes, flipping each spear halfway through.
Results: While this method allows me to just throw something in the oven and forget it, it was pretty flavorless with just salt and pepper. I know some people swear by roasting zucchini, and maybe adding other ingredients for enhanced flavor would help, but it’s just not for me. The method didn’t offer as much charred flavor as a high-heat pan or grill does, and the overall texture was pretty soft. A lot of moisture released while roasting, resulting in a mushiness with every bite. It’s simple prep and doesn’t require you to stand over the veggie while cooking, but the final texture gives it a 5/10.
Method 2: Grill on a Flat Top
I have a flattop griddle outside that I love to cook veggies on. I preheated the griddle on high and drizzled it with olive oil. After tossing the zucchini spears in olive oil and seasoning them, I put them on the hot griddle to grill. I turned the spears a few times throughout cooking, and this method took a total of eight minutes.
Results: This method was quick and easy, while delivering on flavor and great texture. The spears weren’t too hard or too soft—they were wonderfully just about right. While delicious, this method gets dinged in score simply because it requires extra equipment and a bit more effort. I give it an 8/10.
Method 3: Sauté on Stovetop
This is a quick and simple method without needing to turn on the oven on a hot summer day or requiring a grill. I cranked up a pan to medium-high heat, tossed the zucchini in olive oil, salt, and pepper, and added it to the pan. It only took seven minutes to cook, moving the spears around the pan along the way.
Results: This method was hands down the best overall. It delivered an excellent texture without it releasing water or getting soggy. I loved the extra flavor added by the high-heat and sauté method in the pan. Plus, it’s versatile enough to cut the zucchini into just about any size and shape you want. That earns this method a final score of 10/10!
The Best Way To Cook Zucchini
If you’re hoping to cook zucchini to serve as a stand-alone side, sautéing in a hot pan is hands down the best method. It’s the quickest method, and it helps to achieve that high-heat sear that gives the flesh of a zucchini great flavor and texture. I used spears for my testing, but you can slice the squash into coins and small chunks as well.
If you’re outside for a backyard BBQ, of course grilling on a flat top or regular grill will produce great results. I’ll only reserve roasting for when I don’t care as much about the final texture of the zucchini, such as roasting a bunch of veggies to blend up to make soup.
Read the original article on Simply Recipes
