When preparing zucchini for stir fry, the way you cut it can make a big difference in the texture and flavor of the final dish. Selecting the right cutting technique helps ensure the zucchini cooks evenly, absorbs the stir fry sauce, and gives your meal the perfect mix of flavors and textures.
Cut Lengthwise for Light, Tender Pieces
Cutting zucchini into long planks or spears is one of the best techniques for stir fries. This method exposes more surface area to the hot pan and sauce, allowing the zucchini to cook faster and absorb more flavor.
Spears or planks also give you light, tender pieces of zucchini that won’t get overly soft or mushy during cooking. The lengthwise orientation helps the zucchini hold its shape rather than turning to mush.
For spears, cut the zucchini into quarters lengthwise, then slice each quarter into sticks about 1/4 to 1/2 inch thick. For planks, simply slice the zucchini lengthwise into long slices about 1/4 inch thick.
Dice for Small, Uniform Pieces
Dicing the zucchini is another good option for stir fries. This gives you small, evenly sized pieces that will cook fast and mix nicely with the other ingredients.
To dice zucchini, first trim off the ends. Then, cut the zucchini in half lengthwise and lay each half flat side down on the cutting board. Make parallel cuts about 1/4 to 1/2 inch apart lengthwise through each half. Then make parallel cuts across the zucchini about 1/4 to 1/2 inch apart.
This will give you small cubes or dice of zucchini that are roughly equal in size so they cook evenly. Just take care not to cut the pieces too small or they may disintegrate during cooking.
Half Moons for Delicate Texture
Cutting zucchini into thin half moon slices can give you pretty shreds of zucchini that add color and delicate texture to stir fries.
To make half moons, trim the ends off the zucchini first. Then slice it lengthwise into long oval shapes about 1/8 inch thick. Each slice will look like a little half moon.
The curved shape and thinness of the slices allows them to cook quickly while still retaining some bite. They tend to get a little softer than spears or cubes but still hold their shape reasonably well in a stir fry.
Match Cuts to Other Ingredients
Think about the other vegetables, proteins, and ingredients going into your stir fry and try to cut the zucchini to match. For example, if adding diced red bell peppers, cut the zucchini into a similar dice so the textures will be uniform.
If adding thin strips of protein like chicken breast, cutting the zucchini into long thin spears will help everything blend together nicely.
Keep Moisture in Mind
Zucchini has a high moisture content. Cutting it into larger, thicker pieces helps retain that moisture during stir-frying. But very thin slices or small dice can lead to excess moisture being released, which could make the stir fry soggy.
For very quick cooking in a hot wok, thin slices or dice work fine. But for slower cooking or if using a skillet, larger planks, spears or half moons help prevent too much liquid from leaching out.
Remove Moisture for Crisp Results
If you want to get crispy, almost fried zucchini in your stir fry, consider pre-salting or squeezing out excess moisture from the zucchini first.
After cutting the zucchini, toss it with a pinch of salt and let rest 10-15 minutes. This will draw out some of the moisture. Pat the zucchini very dry with paper towels before adding it to the hot pan.
Conclusion
With its mild flavor and tender crunch, zucchini is a great addition to stir fries. Cutting it the right way helps ensure the ideal texture in the finished dish. Lengthwise spears, planks, or half moons work well to retain shape and moisture. Small dice also cooks fast and mixes nicely. Just match your cuts to the other ingredients and moisture needs of the recipe.