Zucchini - salt and drain before cooking?
Before sauteeing zucchini (grated), should it be drained in advance of cooking?
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I salt(kosher) and then let it drain for about 30 min. Then put in towel and squeeze as much of the liquid out as possible. This will make your grated zucchini nice and crispy and also more flavorful when cooked. I don't add any more salt when cooking since it's already salted.
The answer might depend on how the zuke is cut prior to sauteeting as well as how you're going to use it after sauteeing.
However, I would say no, you don't need to salt & drain prior to sauteeing. The key is to use high heat, cook in batches, and don't overcrowd the pan. That way, any moisture that leaches out will evaporate quickly. If you overcrowd the pan, the water never evaporates and you'll effectively boil rather than sautee and that's when you end up with wet nasty pulp.