I’m always on the lookout for quick and easy recipes that are not only healthy but also incredibly delicious. One dish that never fails to satisfy my taste buds while also being nutritious is boiled zucchini.
Now, I know it may not be for everybody, but it makes a great side dish to go with pretty much any meal.
Plus, whether you’re serving it alongside cast iron chicken, roasted beef, or even a simple pasta dish, this vegetable adds a burst of freshness and color to your plate.
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Ingredients
- Zucchini. Grab some fresh zucchini from your garden or local grocery store. For this recipe, you will need 2 medium-sized zucchini.
- Coarse Salt. Coarse sea salt is milder than other refined salts, making it a great garnish for the zucchini to bring out its full flavor without overpowering it with saltiness.
- Olive oil. This is my favorite oil to use, but avocado, coconut, or vegetable oil will work too.
- Lemon. You can either you a fresh lemon or lemon juice. We’ll just be using a little squeeze of lemon juice!
Instructions
1. Prepare the zucchini.
Start by washing the zucchini under cold water to ensure they are clean of any dirt.
2. Boil the water.
Next, fill a large pot or dutch oven with water. The measurements don’t have to be precise the goal is to have enough water to fully submerge the vegetable.
Then just bring the water to a rolling boil over medium-high heat. If you want to, go ahead and add a pinch of salt too.
3. Add the zucchini.
Once the water is boiling, carefully add the zucchini to the dutch oven. Partially cover the pot with a lid and allow the zucchini to boil for around 15 minutes, or until they are soft and tender.
Note: If you slice the zucchini before boiling, reduce the cooking time to 3-4 minutes.
4. Check for doneness.
There are a few ways to tell when the zucchini is done and one of them is by holding it with a spatula, and the vegetable slightly droops off the edges without breaking.
The other is by piercing it with a knife. It should be easy to cut but not fall apart. You’ll also notice the skin has a soft texture but not mushy.
5. Cooling and Slicing.
Once the zucchini is cooked, remove it from the heat and drain out the hot water. Rinse the vegetable with cold water to stop the cooking process and prevent it from becoming too soft.
You can also transfer the boiled zucchini to a bowl of ice water to cool it down quickly.
Next, trim off and discard the ends. Then, I use a sharp knife to slice into bite-size wedges and line them on a plate.
6. Seasonings.
Finally, drizzle your cooked zucchini wedges with a tablespoon of olive oil and a splash of lemon juice to add some extra flavor and zest to your dish.
Lightly sprinkle with coarse salt on top and you have the perfect zucchini side dish.
Pro tip: For picky eaters, try sprinkling it with parmesan cheese! It goes a long way.
Note: If you pat the zucchini dry with a paper towel to remove any excess water, the seasoning will stick better.
Boiled Zucchini Tips
- To enhance the flavor of the boiled zucchini, add a sprinkle of salt to the water while cooking.
- Boiling zucchini for too long can make it mushy and unappetizing. You want to cook it until it’s tender but still has some firmness.
- If you want to spice it up a bit, try topping it with black pepper, garlic powder, or Parmesan.
Everything zucchini
I might have a slight obsession with zucchini. But the vegetable is so versatile from sweet treats to tasty savory meals. I can’t seem to get enough of it.
Especially in the summer when we have an abundance of zucchini, I have learned to incorporate them into my dishes.
All I’m saying is you don’t have to limit yourself to boiling zucchini even though it is delightful. Get creative and fully commit to the idea.
If I haven’t convinced you yet, just read one of the recipes below and let them speak for itself.
My favorite ways to use zucchini
As a side dish of course. This healthy vegetable is an excellent accompaniment to a whole host of main dishes.
Puree it for baby food. While I have not done this personally, you can peel the skin and puree the zucchini smooth for the little ones.
Last but not least, the best way to ensure we don’t waste any leftovers is to mix them in with your stir fry or add them to your favorite hearty soup.
Frequently Asked Questions
Can zucchini be eaten raw? Yes. I personally think it tastes better after being cooked. Raw zucchini has a slightly bitter taste that some people don’t enjoy as much which is why I wrote a recipe to show you my favorite way to cook it.
Would it be better to peel the zucchini before boiling it? No, not at all. In fact, I don’t even recommend cutting off the ends until it’s cooked through.
How long do zucchini slices last? It can last 1 hour at room temperature, but if you find yourself with leftovers, it can be stored in the fridge for up to 5 days.
Should you add the zucchini to boiling water? I prefer to add them to boiling water. Especially for a whole zucchini, as it cooks quite evenly that way.
What is the best way to cut a zucchini? Slicing them into thick wedges, almost like zucchini boats, but, well it’s a wedge. Alternatively, you can cut them into thick round slices.
Enjoy Boiled Zucchini
So, if you are looking for a zucchini recipe that may be a little out of the ordinary, you’ve come to the right place. This is a great recipe to use up those fresh vegetables and make yourself a delicious side dish.
If you enjoyed boiling zucchini, I bet you’ll enjoy one of the recipes below.
- The Best Boiled Okra Recipe
- The Quickest Savory Boiled Asparagus
- How to Boil Plantains (one ingredient recipe)
How to Boil Zucchini
Ingredients
- 2 medium sized zucchini
- 1 teaspoon of coarse sea salt
- 1 tablespoon of olive oil
- 1/2 of a lemon or lemon juice
Instructions
- First, rinse the zucchini to ensure they are clean of any dirt.
- Next, bring a large pot of water to boil on high heat. Once the water is boiling, carefully add in your zucchini.
- Partially cover the pot with a lid and allow the zucchini to boil for around 15 minutes, or until they are soft and tender.
- Once the zucchini is cooked, trim off the ends and slice into wedges.
- Lightly coat with coarse sea salt
- Finally, drizzle your cooked zucchini with a tablespoon of olive oil and a splash of lemon juice to add some extra flavor and zest to your dish.
