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Vegans: How to Boil Zucchini

author image Natalie Smith, Ph.D.
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.
Vegans: How to Boil Zucchini
Several zucchinis on a wood table. Photo Credit: MelanieMaier/iStock/Getty Images

Zucchini is a member of the gourd family that is related to the summer squash. These vegetables are very versatile because they have tender flesh with a mild flavor that pairs well with savory flavors in casseroles, as well as sweet flavors in muffins or bread. Zucchini is commonly sauteed or baked, but you can also boil it to make it very soft for a side dish. To keep zucchini vegan-friendly, do not add butter, any sort of bacon grease or animal products to it.

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Step 1

Peel the zucchini with a vegetable peeler. The skins will not become soft when they are boiled, so they must be removed and discarded. Cut the ends off the zucchini and then slice the zucchini into 1/2-inch thick rounds.

Step 2

Fill a saucepan halfway full with water. Bring the water to a boil over high heat.

Step 3

Add the zucchini and reduce the heat to medium-high. Simmer the zucchini, uncovered, for 3 to 5 minutes. The zucchini will still be opaque when it is finished, but it should be tender enough to easily insert a fork into the slices.

Step 4

Remove the zucchini slices with a slotted spoon. Season with salt and pepper to taste and serve it hot.

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