The Food Lab: Better Home Cooking Through Science

hard-seared cubed zucchini, a bit of onion and garlic, hot
chile, and a big squeeze of lime, and you’ve got a snack
that’s good enough to eat out of a bowl.
It’s very easy to accidentally overcook watery zucchini.
I’ve done it too many times. I impatiently throw it into the
skillet before it’s hot enough. What happens after a few
seconds of a pathetic attempt at searing is that the
zucchini gives off liquid, which rapidly reduces the
temperature of the pan. It’s a vicious cycle. At lower
temperatures, the zucchini doesn’t cook fast enough,
instead releasing more moisture and cooling the pan
further. What you end up with is a mushy, colorless pile.
The key to great seared zucchini is high, high heat,
allowing the pan to preheat fully before adding the
squash, and not crowding the pan.