Blanched Zucchini

Blanched Zucchini

Quick-boiled and ice-shocked zucchini stays bright green with a tender-crisp bite.

Total 10 min Makes 4 servings Calories 25/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Blanching zucchini in salted boiling water and immediately shocking it in ice water locks in color and stops the cooking before it turns mushy. This method works well for prepping zucchini ahead for salads, pasta dishes, or freezing, and preserves a clean, fresh flavor with a crisp-tender texture.

Ingredients

  • 4 medium zucchini, sliced into 1/4-inch rounds or half-moons
  • 2 tablespoons salt, for blanching water
  • 4 cups ice
  • 4 cups water, for ice bath

Method

  1. Wash the zucchini and trim the ends, then slice into 1/4-inch rounds or half-moons of even thickness.

  2. Fill a 6-quart saucepan with water, add the salt, and bring to a rolling boil over high heat.

  3. While the water heats, fill a large bowl with the ice and cold water to create an ice bath.

  4. Add the zucchini slices to the boiling water and blanch until just bright green and slightly tender at the edges.

  5. Using a slotted spoon or strainer, transfer the zucchini immediately to the ice bath to stop the cooking.

  6. Let the zucchini sit in the ice bath until fully cooled, about 2 minutes, then drain well.

  7. Pat the zucchini dry with a clean towel or paper towels before using or storing.

Rate this recipe

★ 3.4 (1)

Blanched Zucchini

Blanching zucchini in salted boiling water and immediately shocking it in ice water locks in color and stops the cooking before it turns mushy. This method works well for prepping zucchini ahead for salads, pasta dishes, or freezing, and preserves a clean, fresh flavor with a crisp-tender texture.

10 min 4 servings 25 cal

Ingredients

  • 4 medium zucchini, sliced into 1/4-inch rounds or half-moons
  • 2 tablespoons salt, for blanching water
  • 4 cups ice
  • 4 cups water, for ice bath

Method

  1. 1

    Wash the zucchini and trim the ends, then slice into 1/4-inch rounds or half-moons of even thickness.

  2. 2

    Fill a 6-quart saucepan with water, add the salt, and bring to a rolling boil over high heat.

  3. 3

    While the water heats, fill a large bowl with the ice and cold water to create an ice bath.

  4. 4

    Add the zucchini slices to the boiling water and blanch until just bright green and slightly tender at the edges.

  5. 5

    Using a slotted spoon or strainer, transfer the zucchini immediately to the ice bath to stop the cooking.

  6. 6

    Let the zucchini sit in the ice bath until fully cooled, about 2 minutes, then drain well.

  7. 7

    Pat the zucchini dry with a clean towel or paper towels before using or storing.