How do you cook zucchini without getting soggy?

Zucchini is a quick-cooking vegetable. The key is to avoid overcooking it; remove it from the heat as soon as it becomes tender and turns golden. Some cooking methods, such as boiling or steaming, tend to generate and trap moisture but zucchini itself already contains a considerable amount of moisture. When sautéing, it's best to skip the lid and avoid overcrowding the pan. These tips will help you maintain a tender yet palatable texture for your zucchini.

Why is my zucchini so slimy when I cut it?

If your zucchini seems a bit slimy when you cut it, then it is probably overripe or going bad. Zucchinis cook best when they are ripe but firm. As they age and become overripe, their flesh tends to become softer and slightly mushy, resulting in an unpleasant slimy texture.

Creamy Zucchini Pasta - The Pasta Twins

Description

Perfect for a cozy weeknight dinner, our creamy zucchini pasta offers a balanced blend of creamy indulgence and garden-fresh goodness. This simple veggie pasta is full of texture and flavor, plus it’s a perfect use for your fall harvest.

Ingredients

Scale

1 16-ounce package fusilli
2 zucchini, quartered and sliced
2 zucchini, shredded
4 garlic cloves, minced
2 tablespoons olive oil
4 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup half and half
3/4 cup chicken stock
1 tablespoon grated pecorino romano cheese
½ teaspoon coarse salt
1/4 cup thinly sliced basil leaves
Salt & pepper, to taste

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Instructions

In a large pot of salted water, cook fusilli to al denté, according to package directions. Reserve 1/2 cup pasta water, drain and set aside.
While the pasta is cooking, in a separate skillet over medium-high, heat olive oil and sauté the zucchini and garlic until golden brown. Try not to stir too much to encourage browning. Season with salt & pepper, to taste.
Remove from heat and set aside.
In the pasta pot, melt butter and whisk in flour to make a roux over medium heat. Add cream and stock, whisking until smooth. Stir in shredded zucchini, pecorino romano cheese and salt. Simmer for 2-3 minutes, allowing sauce to thicken.
Return pasta to the pot and transfer sautéd zucchini along with any garlic and oil that remains in the skillet.
Stir to coat the pasta in the sauce while adding a little pasta water. Heat until zucchini is heated through.
Before serving, stir in fresh basil and adjust seasoning with salt & pepper, to taste.

Prep Time: 6 minutes
Cook Time: 12 minutes
Category: Fusilli
Method: Stovetop

Nutrition

Serving Size:
Calories: 337
Sugar: 3 g
Sodium: 400.2 mg
Fat: 11.7 g
Saturated Fat: 5.1 g
Carbohydrates: 47.5 g
Fiber: 2 g
Protein: 10.3 g
Cholesterol: 20.7 mg