The experts agree you shouldn’t boil it.
It wasnt very goodthe zucchini was mushybut I married him anyway.
Zucchini can be hard to cook.
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Often, it turns out rubbery, wet, or even spongy.
Its simple, Horan says.
Olive oil and salt and pepper to taste.
Simply Recipes / Nick Evans
Let the zucchini shine.
Also, dont take a stab at flip or turn the zucchini too early.
Robertson says her favorite way to prepare the vegetable is tobake it in a hot oven.
(The best temperatureis 450F.)
Both Horan and Scott say the only thing they avoid is boiling.
Theonlyreason I boil zucchini is when Im freezing it for long storage in my deep freeze, Scott says.
Keep an eye on it so it’s not overcooked because overcooking can turn it into a mushy mess.
verify all your pieces are about the same size so they cook at the same rate.
When youre selecting zucchini, size matters.
The best zucchinis are the small ones that are not filled with all the seeds, Robertson says.
At our farm, we pick them small, tender, and young.
The bigger they get, the bigger the seeds.
Horan says he looks for zucchinis that are about six to eight inches long.
They should be firm to the touch.
Scott also prefers smaller to medium-sized zucchini because they are more tender and usually have a more uniform shape.
She uses the larger ones forstuffed zucchini recipes.
Also, different varieties of zucchinis can impact flavor as well as add visual appeal, she says.
