No one likes a mushy squash, so the secret is it cook it quickly over high heat. Sautéing, grilling or roasting are the best techniques to help your summer squash better hold its shape.
Read MoreSure a quick sautéed zoodle tastes amazing, but if you are planning on serving them pasta style, with say a red sauce, don’t even bother cooking your squash. The heat from the sauce will be enough to create the perfect al dente texture.
Read MoreZucchini is 95% water. This can be a good thing when baking zucchini bread or muffins as the extra moisture will make your treats extra delicious. But high water content when making fritters or added raw to egg dishes, not so much. One tactic to remove excess liquid is to salt your squash in a colander for about 10 minutes. You only need to sprinkle a little, to remove a lot, simply squeeze or pat dry your veg before using.
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