Zucchini and other types of squash are flavorful and delicious. Their tough outer skin gives them a long shelf life and they can be prepared a number of ways. When cooked correctly, zucchini flesh is firm but tender. It makes a great addition to a stir fry, side dishes and even sandwiches. The key to keeping squash and zucchini from turning into a mushy mess is to not over cook them. Pay close attention to cooking time and temperature and they'll turn out perfect every time.
Wash the zucchini and squash under running water.
Cut the stem ends off of each fruit.
Slice the zucchini and squash according to your recipe's instructions. The thicker the slices, the less likely you will overcook them.
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Toss the zucchini in sea salt, pepper, or any other seasonings dictated by your recipe, and olive oil to season it.
Grill or saute the zucchini or other squash according to your recipe's instructions. Zucchini slices takes roughly five minutes on each side on a grill or pan on medium heat. Baking a halved large squash takes around 40 minutes at 350 degrees F. Slices take around 20 minutes. Cooking times vary depending on how thick the zucchini and squash slices are. Keep a fork with you and poke the slices every minute or so. Once they are soft enough to be easily pierced by the fork, they are done.
Remove the zucchini and squash from the heat.
Based in Houston, Texas, Meg Butler is a professional farmer, house flipper and landscaper. When not busy learning about homes and appliances she's sharing that knowledge. Butler began blogging, editing and writing in 2000. Her work has appered in the "Houston Press" and several other publications. She has an A.A. in journalism and a B.A. in history from New York University.