Zucchini is a versatile vegetable with a mild flavor that makes it suitable for a number of dishes, both sweet and savory. This veggie's high water content of 94% adds moisture to sweets like zucchini bread, but the excess liquid can make your zukes soggy, which is especially unfitting for dishes like baked zucchini or zucchini noodles.

If you pull your cooked zucchini dish out of the oven to discover a watery mess, you forgot to salt your zucchini first. The salting process can draw out excess moisture while seasoning your produce at the same time, so slice up your zucchini into the shape and thickness your recipe calls for, then toss with a teaspoon of table salt.

Next, let the salted zucchini drain in a colander for 30 minutes while you prep the rest of your ingredients, then pat the slices down with a paper towel before adding them into your recipe. If you follow this method, your cooked zucchini will be soft on the inside with a bit of crunchy texture on the outside if you bake or fry it.