To make a zucchini stir-fry or sauté, use a splash of water or broth to keep your veggies moist and prevent sticking. You can also use tasty sauces, like soy sauce or liquid aminos, to replace flavored oils like sesame or garlic oil. Replace oil or butter in baking recipes with mashed banana or apple sauce. Drizzle vinegar or lemon juice over zucchini salads instead of using oil-based dressings.
When baking, you can also line your baking sheet with parchment paper. Always wash non-stick cookware by hand instead of in a dishwasher. Avoid using metal cooking utensils, since they can scrape off the non-stick coating.
Zucchini usually takes about 8-10 minutes to steam, but smaller pieces will cook faster. If you want softer zucchini, cook it for 10-15 minutes. [4] X Research source The peels should still look nice and bright green when they’re done, and the zucchini should be soft enough to pierce easily with a fork. Make sure the water level is below the bottom of the basket before you start cooking, or your zucchini will get boiled! Try seasoning your steamed zucchini with lemon, pepper, garlic powder, cumin, or your favorite combination of savory spices.
Line your baking sheet with parchment paper to prevent sticking, or use a non-stick silicone baking tray. Keep in mind that the zucchini won’t brown and caramelize as much as it would with a little oil on it. However, roasting will still bring out the complex flavors of the squash and give it a scrumptious, crispy exterior. Sprinkle on a little salt and pepper to add flavor. You can always lightly mist the zucchini slices with water or sprinkle on some lemon juice to help the spices stick. [6] X Research source The easiest way to cut the zucchini is to slice it into spears. Cut the zucchini in half lengthwise, then cut each slice in half again. [7] X Research source For extra crispy roast zucchini, cut very thin slices—about 1⁄4 inch (0. 64 cm) thick—and stick them under the broiler during the last 2-3 minutes of cooking.
Experiment with adding different sauces or seasonings to spice up the zucchini as it cooks. For example, sprinkle on a pinch of salt and pepper, add a splash of soy sauce or lemon juice, or mix in some minced garlic. For example, if you want Mexican flavors, season your zucchini with dried oregano, cumin seed, coriander, and some fresh cilantro.
Depending on how thick your slices are and how powerful your microwave is, you might need more or less time. If your slices still aren’t crispy after 3-4 minutes, keep cooking them in 30-second bursts until they’re done. Try adding salt and pepper before you zap the zucchini slices to add flavor. Letting them sit with salt on them for a few minutes will also help dry them out so they get crispier. The thinner you make the slices, the crispier your chips will get. Aim for slices that are about 1⁄8 inch (0. 32 cm) thick.
Salt the chips first for added flavor and crunch. For the best results, turn the slices halfway through the cooking time. While you’ll probably get crispier, more caramelized chips with a little bit of oil added, this recipe also works without oil.
To add extra flavor, chop up a couple cloves of garlic or some leeks and sauté them for 1-2 minutes before adding the vegetables to the pan. Most vegetables become nice and tender after simmering for about 30-60 minutes. Check your soup occasionally to make sure the veggies don’t get too mushy. For a creamier soup, let the vegetables get nice and soft, then puree the soup in a blender or food processor. While zucchini is great in a lot of soups, it doesn’t work very well as a base for vegetable stock. It tends to get bitter if you let it simmer too long. [12] X Research source
You can also use . 5 cups (120 mL) of unsweetened applesauce along with . 5 cups (120 mL) of coconut oil or butter as a replacement for 1 cup (240 mL) of cooking oil or butter.
