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Salt method: Slice the raw zucchini thinly, sprinkle with coarse salt, place in a colander, and let sit for 1 hour. Rinse thoroughly and cook.
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Lemon ice bath: Soak sliced zucchini in iced water with the juice of half a lemon for at least an hour.
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Pre-cooking: Boil zucchini in water with a vegetable stock cube for 15 minutes before using it in other dishes.
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Cold storage: Keeping zucchini in the fridge for a few days before use can sometimes help reduce bitterness.
How to Choose Zucchini That Aren’t Bitter
Since removing bitterness isn’t always successful, your best option is choosing zucchini wisely to avoid the problem entirely. Here’s what to look for:
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Seasonality: Buy zucchini in season (spring and summer). These are more likely to have developed under optimal conditions.
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Length and age: Young zucchini (15–20 cm long) are less likely to contain cucurbitacin. They should be freshly harvested and not stored for too long.
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Texture and skin: Choose zucchini that are firm, glossy, and free of bruises, cuts, or soft spots. Shiny and smooth skin usually means sweeter, fresher zucchini.
