Salting Zucchini Experiment Report
In the Shortcut or Heresy thread, pre-salting vegetables like eggplant or zucchini was oft mentioned as something people skipped. I’ve always skipped it; I never saw my mom pre-salt one vegetable in her or my life and so I never did either. So to me pre-salting isn’t a step you might skip, it’s just never been a step, period.
But prompted by this post To Salt or Not to Salt
I started to experiment with salting my zucchini. As the fore-mentioned Queen of Longcuts, I could not resist the chance to be even more anal retentive and laborious in my cooking. Why skip a step or look for a shortcut when you can ADD a step! Actually 2 steps, Salt and Remove Moisture! Oh boy! So below are my experiment results. (Note: I’m not a fancy schmancy chef, so sorry there are no fancy schmancy dishes here).
Experiment #1: Grilled Zucchini
Hypothesis: Salting will make zukes less mushy, so it will taste more “grilled” and less “steamed”
Slice zukes in half, lay cut side up on a shallow baking pan and sprinkle with table salt.
Wait 15-20 minutes then blot with paper towel to remove moisture from cut zucchini. Actually that’s what my recipe said but as I was blotting I felt like my paper towel just pushed the moisture back into the zuke, so I wiped the zukes pressing down very hard to get that damn moisture out. I pressed so hard I snapped one of my zukes in half. So don’t wipe too hard. Uh the zukes I mean.
Sprinkle/drizzle with whatever flavor additions you want. I used leftover balsamic vinaigrette.
Grill over high heat, rotating and flipping every couple minutes to get char marks.
Looks: Sorry no photo. It was a boring weeknight dinner, I don’t pull out the camera for everything!
Taste: Hmm. Not much different from my usual non presalted grilled zukes. Maybe a bit less mushy than usual. Maybe since these were pretty small zukes (from Farmers Market) they don’t have much moisture to begin with.
Conclusion: Not worth the time/effort. Grilled zucchini used to take 12 minutes to make (4 minutes to wash, slice & season, 8 minutes to grill). This step added 30 seconds to salt, 20 minutes to wait, and 1.5 minutes to wipe dry, totalling 34 minutes! Yeah I know I’m doing other stuff during the 20 minute wait, but still, dinner’s 22 minutes later? No thanks.
Stay tuned for the next experiment, Julienned Zucchini
I've never salted zucchini, but I always salt eggplant before making parmesan: I've made it both ways, and the salted eggplant has a more pleasant texture.
Thanks for the experiments & reports!
Yeah, what MuppetGrrl said.
Perhas your Mom didn't salt eggplant, Alice, because she was using Asian varieties. As far as I know, only Italian eggplant has any significant benefits from salting.
My favorite zucchini recipe, which I learned from my uncle in San Francisco 34 years ago, requires salting. This works best with small to moderate zukes: not swollen overgrown ones. I figure about 3/4 to one zucchini per person. Lots of shrinkage.
Wash (of course), the whole zucchini. Shred the zuke on a large hole grater, into a colander. Salt and stir to get the salt mixed in. Let the salted zuke drain for 5-10 minutes while you grate or chop some garlic, and heat it in a frying pan with some olive oil, 1/2 to 1 tablespoon or so. Then take the zucchini by the handful, and squeeze it hard to get as much moisture out as possible, and toss in the pan. Saute for maybe 3-5 minutes, and enjoy! Add some fresh ground pepper, and maybe some parmesan-reggiano, and you are in business. No soggy mess. p.j.
The only time I salt zucchini is when I am serving it raw in a salad. I use a mandolin or carrot peeler to do long thin strips and then salt them for 20 minutes. You rinse off the salt and you have a lovely textured zucchini, perfect for a salad.
Otherwise, salt the really big eggplants and skip all other salting.
I salt zucchini to alter the texture (and to use up a whole lot at one time). I wouldn't bother for grilling, but shredded or thin-sliced, salted and VERY well drained zukes are great in a saute or sauce. Not better necessarily, but different. Given that I grow zukes and eat a lot of them, different is a plus.
Edit: When I want them well drained I start with a colander and then put them in a linen dishtowel and wring them dry.