I Tried Every Possible Method for Cooking Zucchini, and Found the Only Way I’ll Ever Do It Again

As summer shuffles on, between the sounds of waves crashing at the beach, the sizzling of grills, and the evening chirping of birds and frogs comes the quiet yet insistent wail of the home gardener. Listen closely, and you will hear: What am I going to do with all this zucchini?

This mild and versatile vegetable is available year-round, but it is especially abundant and delicious in the summer. Zucchini can be turned into curly noodles, shaved raw for a salad, or added to chocolate cookies. Yet sometimes, you just want a platter of simply cooked zucchini to accompany your meal. Due to its high water content, zucchini is refreshing, but that can also be its downfall. Anyone who has had flavorless, soggy zucchini knows how easy it can be to turn this delightful veggie into something forgettable. To avoid a plate of sad zucchini, I cooked it seven different ways to find the best method for tender (not wet) zucchini. 

• The zucchini: I purchased all the zucchini I tested with from the same store on the same day, literally clearing out the stock. I opted for medium-size zucchini, each weighing around 7 ounces, for a nice ratio of seeds to veggie. I cut them into slices, spears, or planks, using a ruler to ensure evenly sized pieces. I carefully washed the zucchini as dirt can sneak into the thin skin. I waited to cut the zucchini until I was ready to cook it since it starts releasing water as soon as it’s cut, except for testing the presalted method.
• The testing: I tested all seven methods on the same day, tasting each hot and fresh, and also, about 10 to 15 minutes later, to judge whether the texture changed as it cooled. I looked to see if the zucchini continued to release water as it cooled, mimicking the real-life conditions of having a platter sit through a meal.
•  Ratings: I judged each method on a scale of 1 to 10, with 10 representing the perfect texture and flavor of the zucchini. The main things I considered were how evenly the zucchini was cooked and the overall texture, looking for tender but not soggy zucchini. The ease of method was a secondary consideration. If there was extra time or work involved, was it worth the result?

• Rating: 4/10

About this method: I cut two zucchini into spears and tossed with some olive oil, salt, and pepper. I arranged them on an unlined, ungreased rimmed baking sheet, leaving room between the spears. I decided against parchment, which can trap steam, in hopes the direct contact with the metal sheet would brown the zucchini the best. I roasted them at 400°F, turning once, until tender and lightly browned, about 25 minutes. 

Results: This method did not hit home in any aspect. It had the longest cooking time of the testing, and the zucchini was subpar. As it baked, the zucchini quickly went from crisp and raw to floppy and soggy with the slightest hint of golden-brown color but no roasty flavor. They tasted bland and steamed, not worth the longer bake time. 

• Rating: 5/10

About this method: I tossed two zucchini, sliced into 1/4-inch-thick rounds, with olive oil, salt, and pepper in a microwave-safe glass bowl. I covered the bowl with a plate and microwaved it until tender, which took about 5 minutes. 

Results: The microwave can produce some amazing things, but cooked zucchini is not at the top of that list. I was concerned that steaming the zucchini in a covered bowl was going to create a soggy mess, and there was moisture, but the taste wasn’t as bad as I expected. The zucchini was sweet and mild, but due to being cooked covered, the slices at the bottom of the bowl were sitting in a significant puddle of water, which increased as they cooled. Though draining the bowl could take care of that issue, the bigger drawback is that the pieces were unevenly cooked. The slices on top were lightly cooked and pleasantly crisp-tender, but as you went deeper into the bowl, they became softer and wetter, with some on the verge of falling apart. 

• Rating: 6/10

About this method:. For this test I cut two zucchini lengthwise into 1/4-inch-thick planks, coated lightly with olive oil, and seasoned with salt and pepper. I placed the zucchini on an unlined, rimmed baking sheet in a single layer, leaving some room between the slices. Then, I broiled until tender and lightly browned, flipping once and moving my tray for even browning, which took around 10 minutes. 

Results: I really like the subtle charred taste from the broiler, but the flavor boost was a trade-off with the texture. Perhaps my broiler isn’t mega-powerful (I have a midpriced, nationally available gas range that’s less than five years old), but it took a while for the pieces to give off their liquid and brown, and by that point, they were pretty soft. The zucchini went from crisp-tender and wet to completely soft, skipping over the ideal crisp-tender-but-dry middle ground. The broiler did cook off the liquid, so they weren’t watery tasting, but there are better ways to cook zucchini that require less attention and fussing with oven position, so all in all, they were just OK. 

• Rating: 8/10

About this method: For this method, I combined two zucchini, sliced into 1/4-inch-thick rounds, with 1 teaspoon kosher salt in a colander and let it sit for 15 to 20 minutes. As it rested, the salt pulled some of the liquid to the surface and out of the slices, so there was less water to cook out of it. Then I drained off any collected water, seasoned with pepper, and sautéed in olive oil over medium-high heat in a large nonstick skillet until tender and browned, around 5 minutes. 

Results: I saw a good amount of water beading on top of the slices and dripping out, so I was curious how it was going to impact the texture and flavor. These were some highly seasoned zucchini! Though they were just on the border of being too salty, the seasoning permeated the vegetables well. The slices were well-browned, evenly cooked, and tender but not mushy. The only drawbacks are that you need to factor in extra time for purging, and some might find the salt a little too aggressive for such a mild vegetable (though you could definitely cut back on the amount of salt). 

• Rating: 8/10

About this method: I sliced two zucchini lengthwise into 1/4-inch-thick planks and tossed them with some oil, salt, and pepper. I grilled them over medium-high heat, flipping once, until charred and tender, 3 to 4 minutes per side. 

Results: The ability for heat to circulate above and below the zucchini is a huge plus for this method because the airflow prevents the zucchini from sitting in its own liquid. It translated to perfectly cooked zucchini that had a gentle crunch and was not waterlogged. The grilled flavor gave a stronger charred taste than oven-broiled zucchini, masking some of the vegetable’s natural sweetness, so you do have to enjoy the taste of grilled foods to like this version. Beyond the added flavor, the only downside is that this method requires lighting a grill or pulling out a grill pan, but if grilling is in regular rotation in your home, this won’t be a chore.  

• Rating: 9/10

About this method: To fit in the air fryer baskets better in a single layer, I cut two zucchini into spears and tossed them with olive oil, salt, and pepper. I was able to lay these side by side in my air fryer basket, but you may need to do this in two batches if you have a smaller basket. I air-fried mine until tender and lightly browned. The timing on this will vary from machine to machine, but for me, this took about 12 minutes, tossing about halfway through.  

Results: Similar to a grill, the heat circulation in an air fryer contributed to excellent cooked zucchini, both in flavor and texture. Unlike the grill, there is no added heavy flavor, so the zucchini tastes only like itself. The spears were tender but retained a toothsome bite, and the tips were lightly frizzled, like a french fry. It just missed a perfect rating because even though the zucchini fit in my basket in a single layer, they did not brown evenly, with a few spears in the middle section lacking color. Still, it is a minor concession considering the hands-off ease of the air fryer. 

• Rating: 10/10

About this method: This is the most straightforward and classic method of them all. I sliced two zucchini into 1/4-inch-thick rounds, sprinkled with salt and pepper, and cooked in olive oil in a large nonstick skillet over medium-high heat. They fit in a single layer in the skillet, quickly browned, and were tender in about 5 minutes. 

Results: I was pleasantly surprised at how delicious the zucchini were, considering the simple method and quick cooking time. These cooked in the same amount of time as the pre-salted method, but the seasoning was much more balanced, and there were fewer oil splatters from the skillet. The interiors were soft and custardy, and the browned outsides gave a depth of flavor that had me happily going back for seconds as I sampled. After cooling in a serving bowl, there was maybe a tablespoon of liquid in the bottom, but it was inconsequential in amount and had no impact on the zucchini. 

• The combination of high heat and speed are the best ways to combat moisture. The most successful methods for tender zucchini were the ones that cooked it quickly using high heat. More moderate temperatures or longer cooking times enhanced the wateriness of the vegetable, yielding limp zucchini with a murky, watery taste.
• To avoid “wet” zucchini, let the air circulate. The most flavorful zucchini methods with the best texture allowed for both direct heat and air circulation so the moisture could evaporate and not collect. On a grill or in an air fryer, there are vents below the zucchini, and in a skillet, you can stir and flip the pieces. It’s also vital to not overcrowd the pan, grill, or basket and block the airflow.