Watery courgetti

[ReeReeR]

I love courgetti with bolognese but so much water comes out of them during cooking and continues to flow into the plate after they are out of the pan.

The only way I’ve found to get rid of some of the water is to squeeze the water out with a kitchen tool and then use kitchen roll to squeeze out the excess moisture.

Are there any better ways of doing it??

🍝

How do you cook them? I tend to find not cooking them at all works best then they are similar to al dente pasta.

Salt them and let them sit on a paper towel before cooking. The salt draws the moisture out

Salt them and let them sit on a paper towel before cooking. The salt draws the moisture out

Salt them and let them sit on a paper towel before cooking. The salt draws the moisture out

Salt them and let them sit on a paper towel before cooking. The salt draws the moisture out

I fry them in a pan for a few minutes

Are you sure, Gina? 😂

Will they be too salty if I salt them though? How much salt??

Not sure I would want to eat them raw

I cook mine in a non stick frying pan for a few with no oil.

That’s what I do @PinkBlossomInSummer but they let out a lot of water

I dont cook the in water at all

I don’t cook them in water but they lean water when they’re cooking in the frying pan and they stay a bit soggy when I put them on the plate.

I have to squeeze them and use loads of kitchen roll to get rid of it

Loads of people are getting double or triple posts today.

I dry fry mine, but still find them
Watery.

Loads of people are getting double or triple posts today.

I dry fry mine, but still find them
Watery.

Yes there’s an issue on here today

I’ve seen lots of repeated posts and also I can see posts on different threads on “I’m on” but when I click onto the thread I cannot see all of the new posts

I just feel really strongly about salting courgettes

This used to happen to me, so now I cook them very briefly, just enough to warm them through.

I worked out how long to cook them by thinking about a previous time, asking myself at what point did the structure start to break down and water come out? Cooked for 1 min less than that, as residual heat from them and the sauce will mean they continue to cook once out of the pan. (I’m not just sharing a time as I don’t know how thick you make your courgetti or how hot your pan is).

Do also find a little brushing of oil on the pan helps seal them.

We have just been in Italy. They griddle cook them here and have as side dish rather than as mushy veg in a bolognaise.

I use grated courgette in a pasta dish which instructs frying in a little oil over a high heat until the water evaporates. Take 8-10 minutes to dry it out.

They griddle cook them here and have as side dish rather than as mushy veg in a bolognaise.

Is this the same but just that it’s served separately

I use grated courgette in a pasta dish which instructs frying in a little oil over a high heat until the water evaporates

I’m not sure I know what you mean but I sometimes add grated courgette to different dishes and don’t find an issue that way