How do you stop courgettes going watery?
Courgettes go watery when they steam in their own liquid, so give them heat, space and time. Cut them into pieces with plenty of surface, salt and drain them first when you want them dry, cook them in a hot, uncrowded pan, and leave them alone long enough to brown before you stir.
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A courgette is basically a well-dressed bottle of water. That is what makes it pleasant raw and lovely when browned, and also why it so easily ends up as a pale, slippery pile in a puddle. The fix is not complicated: get the water out, or drive it off fast, before it pools.
Why they go watery
When courgettes are heated gently or crowded together, the water they release has nowhere to go. It collects in the pan, the temperature drops, and the slices simmer instead of frying. Stir them a lot and you break them up, releasing even more liquid. The result is soft and grey rather than golden and sweet.
Salting and draining
Salting draws water out of the courgette before it reaches the pan. It is worth the time when you want really dry results, for fritters, a filling, or a tray that must not go soggy.
- Grated courgette (for fritters, frittatas or fillings): grate, toss with a little salt, leave in a sieve for a while, then squeeze hard in a clean tea towel. A surprising amount of water comes out.
- Slices or batons: toss with salt, spread in a colander and let them sit while you get on with something else. Pat dry before cooking.
Remember the salt is already in, and season the dish lightly until you have tasted it.
For a quick weeknight pan of courgettes, you can skip this step entirely and rely on heat and space instead.
Hot pans and plenty of room
- Heat the pan first, then add the oil, then the courgettes. They should sizzle on contact.
- Cook in a single layer, in batches if needed. Two batches of golden courgettes beat one crowded pan of soggy ones.
- Use enough oil to coat the bottom of the pan. Courgettes need fat to brown.
- In the oven, use a hot setting, a large tray and plenty of space between pieces. Our page on soggy roast vegetables covers the tray side in more detail.
Cutting shape matters
The cut decides how much surface browns and how much water escapes.
- Thick coins or halved lengths brown well on the cut side and stay juicy inside.
- Long batons give lots of surface and cook quickly.
- Thin rounds suit a quick, very hot sauté or a raw salad; in a crowded pan they collapse fast.
- Halved courgettes on a grill pan with their cut sides down get those dark stripes and keep their shape.
The bigger the courgette, the more watery the middle. With large ones, consider cutting out the seedy core for frying and saving it for soups or sauces.
Don't stir too much
This is the hardest part for many cooks. Once the courgettes are in a hot pan, leave them alone until the underside is properly golden. Then turn them once. Constant stirring keeps them from browning and breaks them into mush.
Season with salt towards the end in a sauté, since salt draws out water; if you salted and drained them earlier, you probably need very little.
When soft is the goal
Sometimes collapsed courgettes are exactly right. Cooked slowly with olive oil, garlic and a little water until they melt, they become a silky pasta sauce that clings to short shapes. The trick there is to cook the water off gently at the end, so the sauce is creamy rather than wet. Our page on a courgette glut has more directions.
FAQ
Should we peel courgettes?
No need. The skin adds colour and holds the pieces together. Wash them and trim the ends.
Why are our courgette fritters soggy?
Usually because the grated courgette was not squeezed hard enough. Salt it, wait, squeeze it in a cloth, then mix the batter just before frying.
Do smaller courgettes really cook better?
Small and medium courgettes tend to be firmer, with fewer seeds, so they brown more readily. Larger ones are still good, especially for slow-cooked sauces and soups.
Written by the Zestasy editors. General information for curious adults, not medical, nutrition or training advice.