Steam-Free Zucchini: Easy Cooking Methods For Tender Veggies

Zucchini is a versatile and nutritious vegetable that can be cooked in a variety of ways without a steamer. Here are some alternative methods to cook zucchini without using a steamer:

- Grilling: Slice the zucchini into long strips or rounds and place them directly on a preheated grill. Cook for a few minutes on each side until tender with grill marks. Season with herbs, spices, salt, or pepper.

- Roasting: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the zucchini into bite-sized pieces, toss with seasonings, and spread on the baking sheet. Roast for about 20 minutes or until golden brown and tender.

- Microwaving: Cut the zucchini into 1⁄4-inch slices and place them in a microwave-safe dish with 2 US tbsp (30 mL) of water. Cover and microwave on high for about 5 minutes, stirring halfway through.

- Instant Pot: Cut the zucchini into quarters and then into 1⁄3-inch pieces. Place the pieces in a steamer basket inside the Instant Pot, adding 1 cup (240 mL) of water. Set the Instant Pot to steam mode and cook for 1-2 minutes.

- Sautéing with Vegetable Broth: Heat a pan on medium heat and pour in a small amount of vegetable broth. Add sliced zucchini and stir occasionally until tender, usually 5-7 minutes. Season with herbs and spices.

- Air Frying: Cut the zucchini into sticks or slices and lightly season with herbs. Place them in the air fryer basket in a single layer and cook for about 10-12 minutes, shaking the basket halfway through.

Grilling zucchini

Preparation:

First, you'll want to slice your zucchini into uniform strips or planks. A mandolin gives you more control over the thickness, but a knife works too. Aim for about 1/4-inch thick slices.

Place the zucchini on a large plate or baking sheet. Drizzle with extra-virgin olive oil and sprinkle with your chosen seasonings. Toss the zucchini to ensure an even coating of oil and seasoning.

Grilling:

Preheat your grill or grill pan to medium heat. When it's hot, use tongs to rub an oiled paper towel over the grates to clean them.

Place the zucchini slices on the grill, using tongs. Cover the grill and cook for 2-3 minutes. Flip the zucchini and cook for another 2-3 minutes on high, covered.

Serving:

Zucchini is ready when it is tender and grill marks appear. Remove from the heat and season to taste. You can finish with a squeeze of lemon juice and a handful of fresh herbs like parsley or basil to add a burst of freshness.

Seasoning Ideas:

• Olive oil, red wine vinegar or balsamic, dried herbs (parsley, basil), garlic powder, salt, and pepper.
• Olive oil, Italian seasoning, garlic powder, salt, and balsamic vinegar.
• Olive oil, garlic powder, salt, and pepper, finished with lemon juice and fresh herbs.
• Olive oil, garlic powder, salt, red pepper flakes, and lemon juice.
• Olive oil, garlic powder, salt, and a balsamic vinegar reduction.
• Olive oil, garlic powder, salt, and topped with pesto or feta/parmesan cheese.

There are plenty of ways to season grilled zucchini, so get creative and enjoy!

Roasting zucchini

Preparation:

First, preheat your oven to 400-450°F. While the oven is heating up, prepare the zucchini by trimming off the ends and slicing them into your desired shape. You can cut them into quarters lengthwise, chunky half-moons, or 1/2-inch thick rounds. If you want to avoid soggy zucchini, opt for larger pieces as they are less prone to overcooking.

Seasoning:

Place the zucchini in a large bowl and drizzle with olive oil, salt, and pepper. Toss the zucchini to ensure they are evenly coated. For extra flavour, add Italian seasoning, garlic powder, or any other spices you like.

Baking:

Place the seasoned zucchini on a baking sheet or rack, ensuring they are not overcrowded. This is important to avoid steaming and promote even cooking and browning. Bake/roast the zucchini for 12-20 minutes, until they are tender and golden brown around the edges.

Finishing Touches:

Remove the zucchini from the oven and squeeze some fresh lemon juice over them for a bright, fresh flavour. You can also sprinkle on some crumbled feta or grated Parmesan cheese and fresh herbs like basil or parsley.

Serving Suggestions:

This roasted zucchini is a versatile side dish that pairs well with various main courses. Try serving it with a veggie burger, pasta, polenta, or a grain bowl. You can also add it to a vegetable frittata, toss it with noodles and pine nuts, or stuff it into veggie tacos. Enjoy!

Microwaving zucchini

Step 1: Prepare the Zucchini

Wash the zucchini under water, gently scrubbing it to remove any dirt. Cut off both ends of the zucchini, but there is no need to peel it as the skin is thin and contains nutrients.

Step 2: Slice the Zucchini

Slice the zucchini into coins or rounds about 1/2-inch thick. The thicker slices will help the zucchini stay firmer and less soggy. You can also slice the zucchini lengthwise, leaving the bottom intact, and open it slightly to season the interior.

Step 3: Microwave the Zucchini

Place the sliced zucchini in a microwave-safe bowl with a couple of tablespoons of water. This will help steam the zucchini and prevent it from drying out. Cover the bowl with plastic wrap or a microwave-safe lid.

Microwave on high for 4-6 minutes, depending on your desired level of doneness. The zucchini should be tender but not mushy. If you are cooking lengthwise zucchini, wrap it in plastic wrap and microwave for about 5 minutes.

Step 4: Season and Serve

Once the zucchini is cooked, drain the water and season to taste. You can add butter, salt, and pepper, and sprinkle with grated Parmesan cheese. Toss to melt the butter and coat the zucchini evenly.

Serve the zucchini while it is still hot. It makes a great side dish to grilled chicken, pasta, or salmon.

Tips:

• To avoid soggy zucchini, choose smaller zucchini, as they contain less water.
• Salting the zucchini slices before cooking can help draw out excess moisture. Leave them to drain over a colander or paper towel for about 10 minutes.
• You can also add other vegetables, like celery, onion, and mushrooms, to the zucchini and microwave them together.
• For a crispy topping, sprinkle Parmesan cheese or bacon bits on the zucchini before microwaving.

Using an Instant Pot

Ingredients:

• Zucchini
• Water
• Salt
• Olive oil
• Minced garlic
• Regular soy sauce

Optional Ingredients:

• Bone broth
• Lemon
• Red pepper flakes

Utensils:

• Instant Pot Pressure Cooker
• Steamer basket

Method:

There are two ways to cook zucchini in an Instant Pot: the Pressure Cook method and the Saute method.

Pressure Cook Method:

• Add 1 cup (250 ml) of cold water and a steamer basket to the Instant Pot.
• Place 1 lb (454g) of zucchini chunks in the steamer basket.
• Close the lid and turn the Venting Knob to the Sealing position.
• Pressure cook at High Pressure for 0-1 minute, then Quick Release.
• Open the lid carefully and season with salt and black pepper.
• Serve as a side dish or chill in the fridge to serve with a salad.

Saute Method:

• Heat up the Instant Pot using the "Saute More" function until it says "HOT".
• Drizzle 1 tablespoon of olive oil in the inner pot, coating the entire bottom of the pot.
• Add 1 lb (454g) of zucchini chunks and a pinch of salt to the Instant Pot and give it a quick stir.
• Leave the zucchini alone for 1 minute and 30 seconds, then stir again. Repeat this process for 3-4 minutes until the zucchini are well browned.
• Add minced garlic and 1 teaspoon (5ml) of regular soy sauce to the zucchini, then saute for another minute.
• Taste the zucchini to ensure it's thoroughly cooked, then adjust the seasoning with salt if necessary.
• Serve immediately and enjoy!

Sautéing with vegetable broth

Sautéing zucchini with vegetable broth is a quick, easy, and healthy way to cook this green vegetable without a steamer. Here's a step-by-step guide:

Ingredients:

• Zucchini: Look for medium-sized zucchini with dark green and firm skin. Avoid larger ones as they tend to turn mushy when cooked.
• Vegetable broth: Use a good quality, flavorful vegetable broth as a healthy and tasty alternative to oil or butter.
• Seasonings: Garlic, onion powder, oregano, salt, and pepper can enhance the flavor of the zucchini.
• Optional ingredients: Lemon juice, green onion, parmesan cheese, and other herbs like thyme or basil can add extra flavor.

Instructions:

• Slice the zucchini: Cut the zucchini into uniform slices, about 1/4-inch thick. You can also cut them into half-moons or bite-sized pieces.
• Heat the broth: In a wide skillet, heat the vegetable broth over medium-high heat. You want to use a wide skillet to ensure even browning of the zucchini.
• Add zucchini and seasonings: Once the broth is hot, add the zucchini slices and your desired seasonings. Spread them out in the skillet and let them cook without stirring too much, so they have a chance to brown.
• Sauté and stir: When you start seeing some brown spots, stir and continue cooking. The zucchini is ready when it is tender and lightly browned.
• Season and serve: Remove the zucchini from the heat and season with salt and pepper. You can also add a squeeze of lemon juice, some grated parmesan cheese, or chopped fresh herbs for extra flavor. Serve immediately.

Tips:

• Avoid overcrowding the pan: Zucchini releases moisture during cooking, so it's important not to overcrowd the pan. If needed, cook the zucchini in batches to ensure even browning.
• Don't overcook: Zucchini cooks quickly, and overcooking can make it mushy. Keep an eye on it and remove it from the heat as soon as it's tender and lightly browned.
• Add other vegetables: You can also sauté zucchini with other vegetables like onions, peppers, or mushrooms for a more colorful and nutritious dish.

Sautéing zucchini with vegetable broth is a simple and tasty way to prepare this versatile vegetable without a steamer. Enjoy experimenting with different seasonings and serving options!

Frequently asked questions