For zucchini that stays browned instead of watery, start with the cut and the pan. Thin slices piled in a crowded skillet trap moisture. Thicker pieces in a single layer can brown.
For a browned side, use thick half-moons
Halve two small zucchini lengthwise, then cut them into half-moons about half an inch thick. Pat them dry. Heat a wide skillet over medium-high heat, add a little oil, and spread the pieces in one layer.
Leave them alone briefly before turning. Start checking after two or three minutes; you want browned surfaces with some bite left in the center. Cook in two batches if the pan is crowded.
Lower the heat, add a minced garlic clove, and stir briefly. Finish off the heat with lemon zest, parsley, and pepper. Add grated cheese at the table if you want it.
For ribbons, use less heat and less sauce
Run a vegetable peeler along the zucchini to make broad ribbons. Stop at the soft, seedy center and save that part for soup or another cooked dish.
For a warm side, toss the ribbons briefly in a skillet until they soften. For a cold side, dress them shortly before serving. Begin with a small amount of dressing or sauce because zucchini releases moisture and can thin the mixture.
Spiralized zucchini has the same limitation. It can make a pleasant vegetable dish, but boiling it for the time printed on a wheat-pasta package is unlikely to give the texture you want.
Finish the meal, not just the zucchini
Serve browned pieces beside chicken or fish, or add ribbons to a plate with another protein food. If you count carbohydrates, use the amount of zucchini, sauce, and accompaniments you actually eat.
Two small zucchini cooked well can be more useful than a large bag of soft leftovers. For another texture, try the cauliflower and mushroom sides in our vegetable guide.
Photo: nociveglia from Appennino Emiliano, Italy, Wikimedia Commons, CC BY 2.0.
