Zucchini is a versatile vegetable that often plays a supporting role in meals, but when cooked to perfection, it can be the star. This sous vide zucchini recipe transforms humble squash into a tender, flavorful dish that’s both simple and impressive. Whether you’re a sous vide pro or trying it for the first time, this method ensures consistent results every time. Say goodbye to mushy zucchini and hello to a delightful side dish that pairs beautifully with almost any main course.
Steps
- Begin by pre-heating your water bath to the desired temperature if you’re using a sous vide immersion circulator.
- Clean the zucchini, trim off the ends, and slice them into 1/4 inch discs. Season the slices in a bowl with salt and pepper to taste.
- Arrange the zucchini slices in a single layer inside a plastic bag. Add a touch of olive oil or a few small butter wedges, then vacuum seal the bag or use the water displacement method if using a recloseable bag.
- Submerge the sealed bag in the water bath to begin cooking. If employing a Suvie, position the bag in a Suvie pan, immerse it in water, and place it in the designated cooking zone.
- Set your Suvie to sous vide at 175°F for 30-60 minutes, or cook for 15 minutes at 185°F with an immersion circulator for al dente texture.
- After cooking, take the bag out from the water bath or Suvie. Open the bag and remove the zucchini slices.
- For serving, sprinkle some freshly grated parmesan cheese over the zucchini slices and enjoy immediately.
Ingredients
- 2 medium-sized zucchini
- Salt
- Pepper
- Olive oil or butter
FAQ
- Are the sous vide cooking temperatures safe for zucchini?
- Yes, the recommended sous vide and Suvie temperatures for zucchini are safe as they allow for pasteurization over time. Although these temperatures are lower than immediate pathogen-killing temperatures suggested by the USDA, the extended cooking time achieves the same safety level. Individuals in high-risk categories should take extra precautions when using lower temperatures.
- What type of plastic bags should I use for sous vide?
- Use bags made from polyethylene, such as brand-name resealable bags, as they are BPA and dioxin-free and can handle sous vide temperatures up to 190°F. Avoid using bags made from polyvinyl chloride (PVC), as they may contain harmful chemicals that can leach into food at high temperatures.
- What should I do if the bag with zucchini floats in the water bath?
- To prevent the bag from floating, you can add a layer of ping pong balls on top of the water to keep it submerged. Alternatively, weigh down the bag with a metal spoon to ensure it stays underwater throughout the cooking process.
- Is it okay to leave zucchini in the sous vide bath for an extended time?
- While you can technically leave the zucchini in the water bath for a longer period, it is not advisable. Extended cooking times can negatively affect the texture of the zucchini, making it mushy instead of perfectly tender.
- Can I sous vide other vegetables with zucchini in the same bag?
- Yes, you can cook other vegetables with zucchini as long as they have similar cooking times and temperatures. Avoid combining zucchini with starchy vegetables like carrots and potatoes, which require longer cooking times.
Tips
- Achieve Perfect Texture: For a delightful al dente texture, cook zucchini at 185°F for 15 minutes using an immersion circulator. If using a Suvie, aim for at least 60 minutes at 175°F for tender results.
- Pack Zucchini Evenly: Ensure the zucchini slices are arranged in a single layer within the plastic bag. This helps them cook evenly. You may need to use two bags to achieve this.
- Prevent Floating Bags: If the bag containing zucchini floats in the water bath, weigh it down with a metal spoon or use a layer of ping pong balls to keep it submerged.
- Enhance Flavor: After cooking, sprinkle freshly grated parmesan cheese over the zucchini slices for an added burst of flavor before serving.
