Zucchini and Bacon Slice Recipe - Cook it Real Good (2024)

FAQs

Why is my zucchini slice soggy? ›

Mushy zucchini slice is caused by excess liquid in the mixture, or by too little flour being added. Be sure to measure the ingredients accurately. Due to the high water content of zucchini, the slice can become soggy and mushy if too much grated zucchini is used.

Planks: Using a sharp knife, cut the zucchini lengthwise into planks about ¾ inch thick. Rounds/Coins: Using a sharp knife, cut the zucchini width wise into coins about ¾ inch thick. Cubes/Diced: Using a sharp knife cut the zucchini lengthwise into planks about ½ inch thick.

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).

Probably the most common method for how to cut zucchini, coins are crosswise slices of zucchini. Use a knife to cut the two ends off the zucchini, then make cuts across the zucchini to slice coins. You can also use a mandoline by cutting off one end of the zucchini, then dragging it across the mandoline.

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

When you start seeing some brown spots, stir and cook until the zucchini is tender. At this point, season with salt, pepper, and optional ingredients like scallions, lemon juice, and parmesan. Adding the salt towards the end prevents the zucchini from turning mushy and soggy.

Yes, you should always salt your zucchini before frying — especially if you're aiming to achieve a crispy texture. Salting your zucchini helps remove the excess moisture stuck in the zucchini that would otherwise make frying a challenge.

Make ahead: Zucchini can be cut up to 1 day in advance and refrigerated before seasoning and grilling. Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Yes, dogs can eat zucchini and it's perfectly safe for dogs and puppies. In fact, it may be one of the best vegetables to feed dogs. Zucchini can be given to dogs raw or cooked, and they can eat the fruit or flowers. However, it's important not to give your dog too much zucchini at once.

This is a common kitchen mishap, especially when trying to make tastier versions of your favorite vegetable dishes, like roasted zucchini chips, fries, or spears. The good news is, there's a simple fix to this problem: Using a baking rack.

Can you freeze zucchini slices to fry later? ›

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.

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.

Crosswise is simply slicing in the opposite direction of lengthwise—like the lines of latitude on a globe, or going around the circumference of a sphere. Crosswise cuts are typically called for when you want to make rounds of even thickness, like onion rings or tomato slices for a bagel.

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices.

Wait to clean zucchini until just before using. Clean well under cool running water. Coarse vegetable brushes can damage the skin; instead, rub with your hands to help remove dirt and bacteria before cutting. Refrigerate cut zucchini and use within 1-2 days.

Zucchini

One cup (124 g) of raw zucchini contains 4 g of carbs, 1 g of which is fiber. It's a good source of vitamin C, providing 25% of the DV per serving. Yellow Italian squash and other types of summer squash have carb counts and nutrient profiles similar to zucchini.

To store zucchini in the fridge, keep the squash whole, dry and unwashed. Store them in a plastic or paper bag with one end open to encourage air circulation, and pop them in the refrigerator crisper drawer. They'll keep there for 1 to 2 weeks, though you'll probably see the skin start to shrivel over time.

A recommended serving size for zucchini is 1-cup cooked, which you can consider adding to your regular vegetable rotation, recommends Keri Gans, a registered dietitian nutritionist and Forbes Health Advisory Board member. “Some days it might be broccoli, brussel sprouts or asparagus, and other days perhaps zucchini.

Salt and drain zucchini

Salting and draining ensures the zucchini doesn't turn into a soggy mess while frying. This method also works for roasted zucchini, grilled zucchini, or baked zucchini if you're looking to remove as much water as possible.

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

Why is my zucchini so slimy when I cut it? ›

How to Tell If Zucchini Has Gone Bad. Bad zucchini will feel rubbery or slimy to the touch. It may also have an off-putting smell and dark or fuzzy moldy spots. The interior of bad zucchini may be off-white to brownish with stringy, mushy flesh and large, hard seeds.