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Overview
Zucchini holds plenty of water, so thin planks need gentle handling once they leave the bath. The Anova ratatouille method gives zucchini its own bag and time, separate from the longer-cooking eggplant.
This guide keeps the thin-plank preparation and finishes the zucchini while it is hot. Drain it well before browning or dressing so the plate does not fill with watery juice.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Tender Planks | 185°F | 60 minutes |
Zucchini cut lengthwise into 1/4-inch-thick planks and kept separate from other vegetables. Start timing when the bag enters the fully heated circulating bath. Check tenderness after the listed time and finish firm pieces on the stove. Serve immediately.
Choose your texture
- 185°FTender Planks
- Thin planks become tender without needing to be stirred or turned in the bath.
Best for
- Zucchini cut lengthwise into 1/4-inch-thick planks and kept separate from other vegetables.
Get it ready
- Rinse the zucchini, trim both ends, and slice lengthwise into even 1/4-inch planks.
- Season with a little salt and add olive oil and basil.
- Lay the planks evenly in their own bag rather than mixing them with firmer vegetables.
- Seal, submerge in the fully heated bath, and start the listed time. Keep the bag below the water surface.
Finish and serve
- Open the bag, lift out the planks, and discard the cooking liquid and used herbs.
- Drain carefully and pat dry if adding a browned finish.
- Turn the planks briefly in a hot skillet, or dress them while warm with fresh lemon and olive oil.
- Add fresh basil and serve immediately.
Useful tips
- Choose zucchini with similar diameters so the planks have a consistent shape.
- Handle the cooked planks with a wide spatula.
- Add most acidic seasoning after cooking for a fresher flavor.
Common problems
- The plate fills with water
- The cooked planks were not drained. Lift with a slotted spatula and let excess liquid run off before dressing.
- The zucchini falls apart
- The planks are too thin or were handled roughly. Keep the stated thickness and support the softened planks when moving them.
Questions
QCan I substitute thick rounds?
QCan zucchini share the eggplant bag?
QCan I store the sealed bag for a salad?
Cook safely
Wash your hands for at least 20 seconds and rinse the produce under running water before cutting. Remove damaged areas and use no soap on produce. Keep it away from raw meat and seafood, use clean equipment, and serve immediately after cooking and finishing.
The listed time is for texture; it is not a preservation method. These instructions do not cover canning, sealed storage, chilling, reheating, hot holding, or freezing. Never leave a sealed bag at room temperature.