Tips on roasting zucchini? It always turns out soggy, half burnt, and sticks
Tips on roasting zucchini? It always turns out soggy, half burnt, and sticks
by fntastk
8 Comments
pgh_catlady
I’ve had success in the air fryer! I don’t roast veggies any other way anymore.
Wise_Coffee
Pat dry. Toss in a bowl with oil and seasonings flip at half way
its_cocktail_oclock
In addition to the other suggestions, I cut the pieces a little bigger than yours.
breeh123
Yeah I have this problem too! I also use a silicone baking mat like you do, maybe it turns out better on foil? But as you said, it sticks! I am going to try cutting it larger next time and also patting dry
Firenze42
I don’t have this issue. I just cut (a little thicker than yours) toss in oil and seasoning, put directly on the pan or on foil, and bake in the convection oven at 25 degrees less than the recipe and for about 25% less time.
Urban_Hippie530
I usually cut them into more of a matchstick shape, helps keep their shape a little more while roasting or grilling.
Melsura
You cut it too thin.
pearce27526
I usually cut my veggies a little thicker, and I have never used silpat when I roast veggies (but I don’t know if that would make a difference). An eggplant “trick” I have used that might help with your zucchini is I place the sliced eggplant on a rack over the sink, lightly salt it, and let it “weep” for 20 +/- minutes before I roast it. Also make sure your oven has fully preheated to 425-degrees (F), or whatever temp the recipe indicates before you put the veggies into it.
8 Comments
I’ve had success in the air fryer! I don’t roast veggies any other way anymore.
Pat dry. Toss in a bowl with oil and seasonings flip at half way
In addition to the other suggestions, I cut the pieces a little bigger than yours.
Yeah I have this problem too! I also use a silicone baking mat like you do, maybe it turns out better on foil? But as you said, it sticks! I am going to try cutting it larger next time and also patting dry
I don’t have this issue. I just cut (a little thicker than yours) toss in oil and seasoning, put directly on the pan or on foil, and bake in the convection oven at 25 degrees less than the recipe and for about 25% less time.
I usually cut them into more of a matchstick shape, helps keep their shape a little more while roasting or grilling.
You cut it too thin.
I usually cut my veggies a little thicker, and I have never used silpat when I roast veggies (but I don’t know if that would make a difference). An eggplant “trick” I have used that might help with your zucchini is I place the sliced eggplant on a rack over the sink, lightly salt it, and let it “weep” for 20 +/- minutes before I roast it. Also make sure your oven has fully preheated to 425-degrees (F), or whatever temp the recipe indicates before you put the veggies into it.