Myra's Kitchen Blog » Getting the Water out of a Zucchini

I’m on a market watch – greenmarket watch that is. Several times a week, I walk through my neighborhood farmer’s market and survey the new arrivals and take notice of what is no longer available. This journey is how I keep up with the changes in seasonal produce, and it’s how I stay inspired in my cooking. In early summer, local markets are brimming with delicious produce; even an average supermarket has a broader than usual selection of colorful vegetables and fruits. It’s still worth going out of your way to a venue where you can speak to the growers. The abundance and variety of eatables, the enthusiasm of the farmers, and the excitement of happy people shopping prompt me to load up my cart with local delights, and pile my dinner plate with a variety of fresh vegetables.

Although winter squash have supplanted the summer variety, zucchini are still around a little while longer.

In a farmer’s market from July though October, besides the green zucchini, you can purchase the bright daffodil-yellow ones as well. Summer squash come in a wide variety of shapes and sizes – from round eight balls to yellow- and-green zephyr squashes, ruffle-edged patty pans to ridged romanescos.

Even though summer squashes come in a variety of shapes and sizes, you can use them interchangeably in recipes. All varieties tend to be watery. If you want to coax the most flavor out of summer squashes, it’s best to get rid of a lot of that water. After all, few delight in a soggy squash dish.

I use salt to extract the excess moisture. To sauté a pound of sliced zucchini, sprinkle about a teaspoon of salt over the pieces and let them rest for 20 minutes to half an hour. You’ll notice the zucchini start to sweat and glisten. Wipe off the surface moisture with a paper towel – which gets rid of the excess salt – and now you’re ready to sauté. Your slices will caramelize beautifully, leaving a golden color and rich flavor.

The salting technique is especially effective with grated zucchini. For each pound, mix in 1 teaspoon salt. After about twenty minutes, grab a handful at a time of the grated vegetable and start squeezing – over a bowl, of course. I’m always amazed at just how much water comes pouring out. After you’ve gone through the first round, go back and squeeze the whole lot one more time. Again, any excess salt gets squeezed out with the water, and your grated zucchini is ready to be turned into delicious pancakes, fritatas, or whatever else you’re cooking.

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