Every summer, home gardens and farmers’ markets overflow with zucchini. It’s one of the easiest vegetables to grow, but it can be tricky to cook well. Many people end up with soggy or bland results. According to chef Christina Miros from Gordon Ramsay’s “Next Level Chef”, there is one simple rule that changes everything.

The golden rule is high heat. Zucchini is full of water, and when you cook it at low or moderate temperatures, it releases liquid and turns mushy. Here, we’ll explore why this works, how to apply it to different cooking methods like grilling or stir-frying, and what else you can do to make your zucchini stand out.

The golden rule to cook zucchini explained

Zucchini cooks best when exposed to intense heat right away. Whether you are using a cast-iron skillet, wok, or outdoor grill, the idea is the same. A very hot surface sears the outside quickly. This keeps the inside firm and prevents too much water from leaking out. Think of it the same way you would sear a steak—the fast, high heat locks in flavor and texture.

Chef Christina Miros emphasizes that the heat must be strong from the start. Preheat your pan, wok, or grill until it’s almost smoking. Toss the zucchini with a thin coat of oil and a pinch of salt. Then place it directly on the hot surface. Let it sit until it develops some char before turning it. If it sticks, wait a little longer.

For grilling, Miros suggests cutting the zucchini in half lengthwise. Larger pieces are easier to handle and less likely to slip between the grates. They also hold up better over the heat, reducing the risk of overcooking. On a charcoal or gas grill, place the zucchini directly over the hot zone and cook about three to five minutes per side. On the stove, cut it into bite-sized chunks, but with the same high-heat principle.

Extra tips for better zucchini dishes

High heat is the foundation, but a few more steps can boost flavor and texture even more.

Choose the right size zucchini. Smaller to medium ones have firmer flesh and better taste than oversized zucchini, which can be watery and seedy.
Don’t overcrowd the pan. Too many pieces at once lower the temperature, causing steaming instead of searing. Cook in batches if needed.
Dry before cooking. Pat the zucchini with a paper towel. Less surface moisture means a better sear.
Add seasoning after cooking. Salt draws out moisture, so sprinkle it toward the end or after you pull the zucchini off the heat.
Try marinades. A quick soak in olive oil, garlic, and herbs before grilling adds depth without making it soggy.
Freeze the extras. Dice surplus zucchini, freeze it raw, and use it later for soups or sautés.

With these simple adjustments, zucchini can become one of the best sides on your table. By treating it with the same attention you’d give a quality cut of meat, you’ll keep its texture intact and flavor bold. Follow chef Miros’ advice, and your zucchini will come out perfectly cooked every time.