Recipe: Baked Zucchini Fries (2024)

FAQs

How do you keep zucchini from getting soggy when roasting? ›

Thick slices

Especially when roasting, zucchini should be sliced into thick, ½ inch slices to ensure they don't get soggy in the oven.

It's likely that you did not get all of the moisture out of the squash, or that you cut the sticks too thickly.

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.

These Zucchini Fries are a great way to use up those extra vegetables. Plus, they're delicious, easy to make and a much healthier alternative to those greasy french fries.

The main problem that confronts the cook when preparing zucchini is its wateriness. Zucchini is 95 percent water (among vegetables, only lettuce contains more water) and will become soupy if it is just thrown into a hot pan.

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.

When you cook it, this water starts to come out, and without anywhere to go, it ends up steaming the zucchini from the bottom up, leaving you with a mushy, unappealing texture. This is where the baking rack comes to the rescue. A baking rack is a kitchen tool that elevates your food slightly above the surface below it.

Bitterness in zucchini can be caused by environmental stress (mild bitterness) or plant genetics (severe).

Add a little bit of olive oil to the pan for its higher burning temperature which helps the outsides of the zucchini brown, then add butter to boost the sauté and provide mega flavor and the right amount of indulgence. Give the zucchini slices a light pan fry, stopping as soon as the outsides begin to turn golden.

How to Sweat Zucchini. Lay your zucchini slices over a double layer of paper towels and sprinkle both sides with salt. Allow the zucchini to rest for about 10 minutes. The salt will draw out the excess water and you'll see beads of moisture on the surface.

Can you eat too much zucchini? ›

Raw zucchini can also cause gas and bloating, especially if you overdo it. Zucchini is rich in fiber that your gut doesn't digest. When your body doesn't fully break the fiber down, gas can build up and cause bloating and make you pass wind. Eating raw vegetables can cause gas if you have irritable bowel syndrome.

During frying, French fries soak up excess oil, making them greasy. The baking method used in this recipe allows you to control the amount of oil and use far, far less. Less Fat and Calories. Because of the decreased amount of oil, baked French fries calories and fat are lower than their fried counterparts.

3 Ways to Avoid Soggy Zucchini

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. You can embrace zucchini's plump nature by cooking it for longer and letting it turn soft and silky.

Zucchini thrives in a dry environment, so pop it into the crisper drawer whole, preferably in a plastic or paper bag with one end open for ventilation. The minimal humidity will keep it from going bad. Stored properly, it'll last one or two weeks, though you'll probably see the skin shrivel as the days pass.

Don't crowd the baking sheet.

If you crowd and overlap the veggies, they will steam and get mushy, not what we want! Roast vegetables at a high heat, 425 degrees F and make sure you preheat the oven so it is HOT when the veggies go in!

We'll go over this in more detail below, but in short - If you're looking for the safest way to store zucchini bread - just refrigerate it. Seal your bread in a plastic storage container or plastic bag and store it in the refrigerator.