We’ve all been scarred by slimy zucchini. We think it’s time to heal.
Why This Recipe Works
To avoid overcooked, waterlogged, mealy zucchini, we brought it to a boil in a flavorful mixture of oil, water, basil, garlic, and pepper flakes. We then covered it and let it simmer for 8 minutes, just until it was fork-tender. Stirring it every 2 minutes ensured even tenderness throughout. We added tomatoes and finished cooking the vegetables uncovered to drive off excess moisture. Once reduced, the flavorful liquid ably coated the vegetables.
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