Sous Vide Zucchini
Learn how to make the perfect zucchini via sous vide cooking.
Servings 6 servings
Ingredients
- 3 medium zucchini
- kosher salt to taste
- cracked black pepper to taste
- other seasonings (see notes) optional
Instructions
- Prepare sous vide water bath to 183 degrees
- Slice zucchini into ½ inch thick pieces, discarding the stem end. Add to sous vide bag.
- Add your seasonings. Mix in the bag to distribute.
- Arrange the slice into a single layer. Vacuum and seal the bag shut.
- When the water bath comes to temperature carefully add the zucchini. Cook for 30 minutes.
- If the zucchini floats, add something heavy like a pot to weigh it down being sure your water level doesn't pass the max fill line.
- Serve immediately or store in fridge for later.
- You can sauté the zucchini in a hot pan over high heat with some olive oil or other cooking oil to reheat or if you want to brown the zucchini right out of the water bath. Keep it to 1-2 minutes of cooking max with a single flip halfway in.
Notes
Here are optional seasonings you can add to taste:
- Garlic powder
- Fresh chopped garlic
- Everything But the Bagel seasoning
- Lemon zest
- Lemon juice
- Parmesan cheese
- Rosemary
- Red pepper flakes
- Italian seasoning