Zucchini: extract liquid w/ salt?

[jjdbike]

Hey gang,
I’m going to make baked breaded seasoned zucchini sticks w/ grated parm. I’d like them to be on the crispy side and not mushy. I’m wondering if pre-salting will help draw some moisture out of them. If so how would you recommend doing this without making them taste too salty? My wife is sensitive to salt.
Respectfully,
JD

[bbqLuv]

Thanks for the post. I asked Bings Copilot
I love it when I get to research recipes.

Certainly! Crispy baked zucchini sticks make for a delightful appetizer or snack. Here are a few recipes to choose from:

1. Parmesan-Coated Zucchini Sticks:
   • Ingredients:
     • 3 medium zucchini
     • 1 large egg
     • 3/4 cup bread crumbs (Panko works well)
     • 1/2 cup grated Parmesan cheese
     • 1/3 teaspoon garlic powder
     • Salt and pepper
     • Dry parsley (optional)
   • Instructions:
     1. Cut the zucchini into sticks: First, halve each zucchini, then cut each half in half lengthwise, and finally, cut each quarter in half again (you’ll get 8 sticks from each zucchini).
     2. Beat the egg with a fork and season it with salt and pepper.
     3. In a bowl, combine the bread crumbs, Parmesan cheese, and garlic powder. Season with salt and mix well.
     4. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
     5. Dip each zucchini stick in the egg mixture, then coat it in the breadcrumb and cheese mixture to fully cover. Place the coated sticks in a single layer on the prepared baking sheet.
     6. Sprinkle with dry parsley (optional).
     7. Bake in the preheated oven for about 20-25 minutes, until crispy and golden brown.
     8. Serve with marinara sauce or Ranch dressing for dipping

[Bkhuna]

Why not Copilot about salting the zucchini? Just kidding with ya'.

I think salting them for 15 minutes or so is a great idea.

[bbqLuv]

I did and here is the answer, @Bkhuna

How to Salt Zucchini to Remove Moisture: A Simple Guide
https://indoorguider.com/how-to-salt...20unappetizing.

[Mosca]

I just checked all my shredded zucchini recipes, and they all include salting and draining, and drying with paper towels. I think a lot of the salt will get removed during the drying process, but not all; it would probably be best to not salt anywhere else during the process.

[MBMorgan]

As a rule ... at least in my case, anything that needs salt to draw out excess water (i.e, zucchini, eggplant, cucumber, etc.) is also normally rinsed (to remove excess salt), then drained/dried before using.

[jjdbike]

As a rule ... at least in my case, anything that needs salt to draw out excess water (i.e, zucchini, eggplant, cucumber, etc.) is also normally rinsed (to remove excess salt), then drained/dried before using.

Thanks for your reply.
I was thinking about that but wondered if rinsing would just rehydrate.

[MBMorgan]

Not if you squeeze it as thoroughly as you can ... then dry.

[jjdbike]

Any suggestions on how much salt and for how long?

[Troutman]

I'd say a quarter of a teaspoon per zucc should be more than sufficient. As Morg says above, just be sure to rinse well to remove excess salt.

[jjdbike]

I'd say a quarter of a teaspoon per zucc should be more than sufficient. As Morg says above, just be sure to rinse well to remove excess salt.

Thanks brother!
JD

[SheilaAnn]

Funny, I just had some fried zucchini from a local char broiler. My first comment: wished they would have seasoned before breading. So my guess is that gently salting would be ok. FWIW, they recrisped very well!

[MBMorgan]

Any suggestions on how much salt and for how long?

I generally default to about 2% salt by weight. So ... 1 pound (454 g) of zucchini, cukes, or whatever, gets about 9 g (1/3 oz.) of your favorite salt.