Easy Zucchini Slice Recipe | Family-friendly Recipes (2024)

FAQs

Why is my zucchini slice soggy? ›

Zucchini is a watery vegetable and for our slice, if you do not remove the excess water it can make the slice soggy and may not bake properly in the oven.

Zucchini slice can be stored in an airtight container in the fridge for up to 5 days. Alternatively, it can be frozen for up to 3 months - allow to defrost in the fridge before reheating (optional). Reheat any leftovers in the microwave on high for 1-2 minutes.

There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.

Don't overcrowd the pan, which can cause the zucchini to steam instead of roast. Unless you have time to salt and drain the zucchini, wait to salt it until after they're cooked so the salt doesn't draw out the moisture in the oven—this can lead to sogginess.

You only need a little salt — half a teaspoon of kosher salt for one medium zucchini, say — to start pulling the water out. Use more, and the zucchini will simply taste like zucchini-flavored salt. If you try to rinse out the extra salt, you risk adding back in the water you just tried to get rid of.

1. Vegetable Peeler. This option will give you vegetable shapes that most resemble those you'll get from a mandoline. For long vegetables, like zucchini or asparagus, hold onto one end with your non-dominant hand and peel away from your hand using even, heavy pressure.

Use a mandoline to slice the fruit lengthwise into strips, holding the mandoline firmly and taking care to keep your fingers away from the blade. If your mandoline has a guard, use it to hold the fruit in place as you slice.

Zucchini Slice is freezer friendly. Simply wrap individual portions in cling film, place in an air-tight container and stash in the deep freeze for up to 3 months. To defrost Zucchini Slice, remove slices from the freezer and place in the fridge overnight to thaw. Reheat in oven or microwave until hot.

The Best Ways to Use Frozen Zucchini

If you froze zucchini slices, try grilling, air-frying, or sautéing them for a healthy, delicious side dish.

Store in a sealed bag or container with an airtight lid in the refrigerator. Zucchini: Wash and chop, slice, or shred 2 to 3 days in advance. Store in a sealed bag or container with an airtight lid in the refrigerator.

Should I refrigerate zucchini? ›

Do Store Fresh Zucchini in the Fridge. If properly stored, zucchini will last up to a week. The best way to store zucchini is in the refrigerator, preferably in the crisper drawer where humidity is kept to a minimum.

As previously stated, zucchini is a fruit that is high in fiber. As well as improving digestion and reducing the risk of type 2 diabetes, high-fiber diets also help improve heart health. Studies have shown that diets that high fiber diets can help reduce a person's risk of developing coronary heart disease.

Generally zucchini is considered a vegetable, but botanically the definition of zucchini is the immature fruit, being the swollen ovary of the female zucchini flower.

I salted them with about 1/4 cup kosher salt. Then I placed a cutting board that just fit inside the edges over the sheet and put my stand mixer on top. I let it sit for 20 minutes, then wiped off all the salt and water that had drained out.

Salting your zucchini is the most important step in preventing it from getting soggy. Additionally, make sure your pan is properly preheated before frying the breaded zucchini. Adding the zucchini to a cold pan will make it come out oily and soft rather than crisp and golden.

Give the zucchini slices a light pan fry, stopping as soon as the outsides begin to turn golden. You'll be left with a nice, lightly crisp exterior, without the interior becoming soggy. Be patient as you sauté. These lip-smackin' slices are worth the wait.

Blanch the zucchini to keep it firm.

Blanching will deactivate the enzymes that cause the zucchini to turn mushy and discolored. To blanch the vegetable, bring a pot of unsalted water to a boil, then place the zucchini pieces in the water and boil for 1 minute. Immediately drain them in a colander.