Learn how to cook zucchini on the grill or under the broiler using a method that cooks it perfectly, never soggy or mushy. Just delicious.
I’m a huge fan of raw zucchini. Have you ever had it raw? Let me tell you, this squash (and yes, zucchini really is a type of squash) has a mild flavor and a good soft crunch. A crunch like a cucumber, not like a carrot. It’s not as juicy as cucumber though. Much drier. I put raw zucchini in salads or on veggie and dip platters all the time. I’ve even used raw zucchini slices in place of crackers for eating my Kalamata tapenade recipe.
While I love raw zucchini, I never used to like it cooked. It was always super mushy and wet. I didn’t like that texture at all. Then one day I tried cooking the zucchinis whole. The first time I did it on the grill, it was a total zucchini game-changer for me.
You can eat zucchini raw, and it might even be better that way in terms of nutrients. People commonly cook zucchini or add it to baked goods. Still, cooking can change the taste and appearance along with its nutritional benefits.
Here’s A Video On How To Roast Veggies:
Rub whole zucchinis with olive oil, salt, and pepper and then put them straight onto the grates of the grill over medium-high direct heat. When they get a bit blackened underneath (4-6 minutes), roll them over. Cook them until there are more black marks underneath, a few more minutes. Then put them onto a cutting board and sliced them, 3/4 inch thick. They’ll be caramelized and soft on the outside but the insides will still be al dente, not mushy at all. You’ll love them completely.
You can also do essentially the same thing, under the broiler. I actually find this easier for every day because I can do it whether we’re grilling or not.
What To Do With Your Blackened Zucchini
I usually slice it in 3/4-inch circles and then serve it as is as a side dish, but there are other things you can do with cooked zucchini. Two of my favorites are to slice it thinner, 1/4-1/2 inch, or dice it, and toss it with cooked pasta, olive oil, and Parmesan cheese. Tomato sauce would work too. Second, let the zucchinis cool then slice them thinly and put them in a salad or in a panini. So good.
I can’t wait to find out how you like this and if it’s a zucchini game-changer for you too! Have a great day! -Christine
How To Cook: Sautéed Zucchini on the Stove | in a pan
FAQ
Is it OK to eat undercooked zucchini?
Does zucchini have to be cooked to eat?
How do I know if my zucchini is cooked?
Is zucchini healthier raw or cooked?
Is there a right or wrong way to cook zucchini?
There’s no right or wrong way to cook zucchini. In fact, it doesn’t even need to be cooked at all—try grating it into zucchini slaw, thinly slicing it into rounds for a nice carpaccio, shaving it for salad, or spiralizing it for a crisp cold noodle-like base. Do whatever works for you zucchini-wise! Want to know how to cook zucchini?
Can one replace meats with zucchini?
Zucchini replaces beef, chicken or shrimp. Furthermore, it yields a lot. If you can prepare a stroganoff, you don’t need to be afraid of this version.
Should you eat zucchini again?
Never eat bland, watery zucchini again. No salting required. Zucchini is affordable and almost comically abundant, especially if you have a garden or know somebody who does. Having worked for food websites for more than 20 years, I know the stuff is popular—based on the astronomical number of times readers click on zucchini recipes every summer.
Can you cook Zucchini on a stovetop?
Use a wide skillet. By using a large skillet, the zucchini has the chance to spread out and brown. This applies to cooking most vegetables on the stovetop. We use the same tip when cooking mushrooms — by spreading the veggies out in a single layer, they brown instead of steam. Don’t peel the zucchini. Peeled zucchini turns mushy and has no crunch.