Courgettes. Italy. (Photo by: Eddy Buttarelli/REDA&CO/Universal Images Group via Getty Images)
The Best Methods For Avoiding Soggy Zucchini
By Kimberley Laws
Not everyone is a fan of zucchini, but zoodles (aka zucchini noodles) did have their time in the limelight. Perhaps the zucchini’s unpopularity is due to the fact that it has a propensity to be mushy, but there are some tricks to avoid this problem.
Zucchini is 90% water and must be cooked with this excessive moistness in mind. Some ways to help prevent sogginess are choosing a smaller zucchini (as they have less water), adding a generous amount of salt after cutting it, and keeping the pieces wrapped in paper towels for 10 to 15 minutes.
Roasting large pieces of zucchini on a baking rack that rests above your baking sheet can help remove excess water, but be sure to space out the zucchini and to not overcrowd them. If you’re making zoodles, cook your noodles by moving them in the pan for three to five minutes until al dente, at which point you can add your sauce.