Mild bitterness in zucchini, like that found in cucumber, may be result from environmental factors such as high temperature, low moisture, low soil nutrients, etc.
The bitterness is caused by compounds called cucurbitacins.
There is also a rare condition which can cause extreme bitterness in zucchini.
A compound called Cucurbitacin E is found in wild species of squash, but is extremely rare in cultivated species.
( Univ.
of Arizona ) Having bounced around to the various other sites I basically had what I've heard anecdotally before confirmed; salt and lay out to drain liquid.
I suppose the implication is that by dessicating the zuke a little bit, it can remove the Cucurbitacin (which is a steroid developed to ward off herbivores ).
Putting the zukes in salt water is also recommended by some.
It appears that people can become ill from incredibly bitter zukes, so be wary of eating extremely bitter ones .
In this case, you may want to follow the wisdom of your taste buds and drop the zucchini in the trash.
cooking.stackexchange.com/users/15/mfg
When I cook zucchuni I slightly scrape the skin with help of a knife to reduce the bitterness.
Also for some meals prepared by mashing, I peel the skin off.
cooking.stackexchange.com/users/8120/MissesBrown
Also, salt masks bitter flavors; it's one of the reasons that, for example, bacon goes so well with cooked greens.
cooking.stackexchange.com/users/8158/Bruce Goldstein
I learned a nice tip from a Sri Lankan friend which seems to make them taste less bitter: 1)
Chop off the stem end of the courgette with a sharp knife (not serrated) 2) Press the stub / courgette surfaces back together and rotate the stub end against the courgette continually for a couple of minutes.
3)
As you do so you will find a thick, white substance leeches out of the courgette through the cut end
(it might continue for half a minute or for a few minutes) 4)
Once it's stopped leeching out (or you're bored!)
wipe off the white stuff and discard the stub. 5)
Continue to prepare / cook / eat as planned.
It should taste better!
cooking.stackexchange.com/users/18819/Ed T
Cutting off the tip of the zucchini with the stem part and rubbing the two cut ends together, is also what a Californian friend of mine recommended to me years ago.
But after rubbing and letting the white liquid come out, I cut another slice of the zucchini off, to be sure none of the white liquid is still on there.
This method works most of the times for the bitterness to be gone.
From personal experience though, I have noticed that whenever the peel is very thick and dark it is best to peel the zucchini, because then its the only way to get rid of the bitterness, which goes as well for cucumbers.
cooking.stackexchange.com/users/66060/anja
My mom always taught me to rub the two cut surfaces of the zucchini together to get the bitterness out.
I also do this for cucumbers.
( https://i.stack.imgur.com/KOq5E.jpg )
cooking.stackexchange.com/users/66049/Connie
I have thin-sliced zucchini and steamed it for use in my soup. One of the zucchini turns out to be bitter. I have saved half of it for use on the next day. Is there a cooking method that will remove the bitterness from that same zucchini, preferably with a presentation that is similar to steaming?
How do I remove bitterness from zucchini?
cooking.stackexchange.com
<vegetables><flavor><zucchini>
cooking.stackexchange.com/questions/19587
cooking.stackexchange.com/users/6924/rwong
Mild bitterness in zucchini and cucumber is often the result of environmental factors, and is contained more in the skin than the flesh. Common methods to reduce it include slating, soaking in salt water, peeling (especially when the peel is dark), and also rubbing two cut surfaces together. You can either salt it or cut off the stem and rub it against the cut edge to draw out the bitterness.
Zucchini are bitter due to growing conditions. You should salt the zucchini to draw out the bitterness. You can peel the skin off. Cut the stem and rub it against the cut end to draw out a bitter white substance.