Take Zucchini From Soggy To Crispy With This Cooking Technique

Sautéed zucchini is a crispy treat that goes with almost any dish, or makes a delightful snack by itself. When it's prepared right, that is. When it's not, you get a pile of soggy, squishy zucchini disks that will leave you disappointed. It's easy to get zucchini wrong unless you're doing something like adding it to your daily veggie smoothie. Thankfully, there are ways to get that perfect crispy veggie you're aiming for.

The key to crispy sautéed zucchini is to cook it in oil or butter, in a single layer, without crowding the pan. It can take a few batches to cook an entire zucchini this way, but it's well worth it. When you give the squash space to breathe, it comes out crispy, crunchy, and oh-so-good. Aside from that, season and cook as normal on medium-high heat, turning the slices over to ensure both sides cook evenly.

The reason piling up your squash is such a big zucchini cooking mistake is because of zucchini's high water content. Zucchini is 94% water, and a lot of that moisture releases as steam while cooking. If you crowd the pan, all that steam will get trapped and steam your zucchini instead of frying it, which recycles the moisture back into the veggie and makes it soggy. Frying it spaced out in a single layer allows the moisture to properly escape.

Of course, crispy sautéed zucchini really shines when it's prepared with some delicious seasonings. You can't go wrong with some fresh herbs. Basil, parsley, thyme, and oregano all have a lot to offer your zucchini. If you're wondering about using dried instead of fresh herbs, we recommend fresh, as they have a brighter, more vibrant taste. You can also throw on a sprinkling of grated Parmesan cheese to bring it all together.

If you're looking to make your zucchini spicy, try tossing it in a spice blend of cayenne, cumin, and smoked paprika. A mixture of sweet paprika and garlic powder also make a delicious seasoning for sautéed zucchini. Or, easily elevate your zucchini by tossing it in bright, lemony basil pesto. Top with salty crumbled feta, and it will be your new go-to summer side dish.