When cooked, zucchini reveals its melt-in-the-mouth texture and delicate flavor. Steamed to preserve its nutrients, pan-fried with garlic and olive oil, roasted in the oven or even stuffed, it lends ...

If you have limp zucchini when you fry it, here's one step you need to take before applying heat to get extra-crispy, crunchy ...

Size matters, at least when it comes to zucchini. Pick your recipe wisely, as larger ones will have higher water content, a ...

Zucchini, a summer squash in season from July to September, can be prepared in various ways, including baking, steaming, ...

* While orzo is cooking, steam zucchini or squash in steamer basket over boiling water until tender, about 15 minutes. * Stir cooked squash into orzo. Stir in dill and lemon peel.

Add the pie pan of zucchini, cover with the lid, and steam for 5 to 6 minutes, or until it is tender when pierced with the tip of a knife. 5. Use a slotted spoon to transfer the zucchini to a bowl.

Steam zucchini until just cooked through, let come to room temperature and dry with a paper towel. Place the zucchini in the fridge while you prep the rest of your ingredients (the colder the better).

That’s for one squash; more may take longer. As soon as the zucchini can be pierced with a paring knife, it is done. The same thing in the regular oven takes longer, and the zucchini dries out.