Video: How to Easily Wring Out Zucchini
With all this talk of zucchini (tis the season!), I decided to shoot a quick video to show you three super easy ways to wring the excess water out of zucchini. Well, that and I’ve been working on my video editing skillz/software + my sweet friend dropped off four zucchini the size of baseball bats so what else was a girl to do but shoot a new video on the very, very important and life changing subject of wringing out zucchini.
Remember that not all recipes call for the zucchini to be drained or dry – only squeeze out that water if the recipe tells you to, ok? Happily, you’ll now be armed with three solutions to get that zucchini dry, dry, dry.
Also, if you are inclined, leave a comment below telling me any other kitchen/cooking/baking tips you’d be interested in seeing and I’ll add them to my list as I personally commit to shooting more video in the kitchen this fall (most likely with a little sidekick alongside as her four brothers will all be in school). I have a few pretty clever kitchen solutions up my sleeve to share with you on video soon, too.
Remember all of the videos can be seen on my Video Tips page as well as on Mel’s Kitchen Cafe You Tube channel where you can subscribe so you’ll know the very minute I post a new video (I know, hold yourself back).
89 Comments on “Video: How to Easily Wring Out Zucchini”
Hi Mel, can you please tell me which potato ricer you have and if you recommend it? I’ve been looking on amazon and the type of handles on the one you have look uncomfortable, but I like the shape and size of yours. Thanks.
Never mind–I just found the link in the comments! 🙂
the potato ricer is great !! I make fried zucchini cakes that taste a little like crab cakes just because I put old bay in it and the zucchini was always wet so thank you for the tip
Can you cook with the juice that comes out of the zucchini?
I’m sure you could.
Dorothy – did you use the water in cooking? I’d love to read the details!
What can i put in it if too much water is taken out of the zucchini? My girlfriend and i were making it and I didnt realize she took all of the water out of if and then poured it out. I do not want really dry bread. PLEASE HELP ME
Try adding water from the tap, maybe?
Do I need to ring out zucchini for making bread?
Some recipes say to do it, others don’t, so I’d suggest following the recipe.
Question- do you salt your zucchini before wringing it out?
No, I don’t.
Thank you…this is completely amazing! I’ve never had luck with a towel so I’m going to try the nut milk bag. 🙂
I tried your method of wringing out the zucchini and it worked wonderfully well the first time, but the next week when I tried to do it, no water came out at all. Could you explain why this happened please as I do not want another spoiled dish.
Hi Ruth – it might just depend on the variety or size of the zucchini.
Do you have a way to get the water out of zucchini that you cut into strips without using salt and draining? I have high blood pressure and the salt is a no no for me. I found a recipe I want to try that uses panko crumbs and parm cheese that you bake. The strips are not grated but cut fairly large like larger french fry cuts.
Thanks for the tips. I will certainly try the ricer tip next time for shredded zucchini.
I honestly don’t know, Kathy – sorry! Maybe just pressing inbetween paper towels??
You can use Nu-Salt or any salt substitute for that matter and get the same results. I do it as I don’t use salt for anything either.
Thanks for the tips! This will work great. No cheese cloth needed!!
Thank you. I was about to order cheesecloth. Money is tight so now I do not have to buy a thing. Have a Blessed Day!
gray type may look cool, but it is harder to read than black type. Would you do your resume in light gray? Please correct.
Like Dolce, I would also like to know where I can purchase the ricer shown in your video. It seems to have much longer handles than those I have seen sold via Amazon. (How long is the handle on yours and do you know the capacity of the container?)
Hey Art – this is the one I have. Love it!
thanks Mel, where did you purchase the potato ricer?
I’m another one of your fans and just want to echo a big “thanks” and great job on your video tutorials! You’re my first go-to when I’m in need of cooking inspiration! And now I also have a non-food related question for which I combed through the comments in hope of an answer…all to no avail! I love your kitchen and am wondering if you could tell me what kind of wood and finish color were used for your beautiful kitchen cabinets?
Hi Juli – unfortunately I don’t know exactly since the cabinets were here when we moved in. I believe they are a natural hickory?
Thanks for the info! I’ll definitely be looking into it for my new kitchen cupboards!
Love the new video skills Mel! very nice. And I love the munchkin sounds in the background thanks again for the tips! I’m not a huge zucchini girl, but none the less, I still enjoyed it. You look beautiful in blue! Off I go to make dinner and to fulfill my choc chip cookie craving! Have a great rest of your day!
Great tutorial video! Just wondering if you do this before you freeze shredded zucchini to use later on? I’ve tried freezing shredded zucchini before and my recipe didn’t turn out that I used it in. Tips? Thoughts?
Love, love, love your blog!! You are a kitchen rock star 🙂
Thanks, Denise! 🙂 Frozen zucchini is kind of a different animal when using in recipes. It works best, in my opinion, for soups and savory casseroles and the like but in baked goods, the extra water content that somehow appears after freezing and defrosting can be hit or miss. I always wring mine out before freezing.
I’ve always thought freezing was the perfect way to wring it out with even less work–I freeze all my zucchini straight from the shredder, and then when I thaw it I briefly squeeze the bag and dump all the water out. Definitely measure after thawing and dumping. I’ve used it in all sorts of recipes, all winter long. Good video though, and I’ve loved every recipe of yours I’ve tried! 🙂
I had wanted to ask you something- now that a few others have asked about your kitchen backsplash, on the page that shows all your video tips, the background to the chocolate dipping video looks the same as this zucchini video, but that was a few years ago, but it looks like the same kitchen. How is that? I totally am not a creeper/stalker, but its just my nature to notice these things.
Haha. you are just observant! I “buried” the chocolate video in the archives with a date from several years ago so that it didn’t show up on my homepage (I wanted it on the Video Tips page without it making a front and center appearance). So it’s the same kitchen, if that makes sense.
Thanks for the great tip!
I have a question that is non-zucchini related. I noticed you have a stove/oven with the smaller oven and the bigger oven. Do you like it? I am contemplating getting one, but I haven’t talked to anyone who has one. I know I would love having the option of two ovens, but can’t decide if I would like it this way – but two full size ovens is not an option. Hope that makes sense. 🙂
Hi Julie – I was in the same boat as you. I would kill for two full ovens (like a wall set) but it’s not possible in my kitchen. When we remodeled our kitchen in Minnesota a few years ago, it was the same case and I opted for one of these split ovens and loved it so when we moved here and we went to replace our stove/oven, I knew I wanted another one. It obviously doesn’t have the same space as two full ovens but it offers instant flexibility in baking several things at different temperatures or knocking out a batch of cookies in no time. The bottom oven in mine is convection, the top is not. The bottom has two racks, the top just has one. If I flip the bottom oven to convection and preheat the top, too, I can bake three sheets of cookies at a time. The bottom oven easily fits a turkey or something large and in charge like that. I read tons and tons of reviews and both times, I’ve ended up with Kenmore models from Sears and have been happy. The convection tends to brown one side of my cookies more than the other so I either deal with it or flip the cookie sheets halfway but that’s the only real downside other than losing the bottom oven drawer (that’s the case with all of these split oven models). My sis-in-law has a GE split oven and loves it, too. It’s so worth it especially if you can’t have the real deal (two full ovens!).
Thank you! That is so helpful!!
I love the backsplash Mel! We’re in the middle of deciding which to install. I think you said you got it from Costco. How long ago? So pretty!!
Hmmm, it’s been probably seven or eight months.
You’re awesome, and I need to know how to make almond milk! I tried rice milk once and it was just okay…
great video looking forward to more
one more question what company did you get those tiles in the back splash under the top cabinets?
Hi Mel , I have to say I love your site and videos thank you so very much for sharing ! I found you last year when making caramel popcorn , absolutely the best in the whole wide world , that is you and the popcorn ! Oh and your tutorial and recipe on home made yogurt is excellent , just the right amount of vanilla and sweetness so yummy !
I never thought about using my potato ricer but it’s an awesome idea . I have always used my lettuce spinner to get rid of excess H20 in zucchini .
Cilantro … How much of the stem needs to be removed? I spent 30 minutes once so I could chop 1/2c so I know there’s a better method.
Thanks so much for all your tips and recipes. I love this place. 😀
I never remove the stems from cilantro – as long as you are chopping parts that have leaves on them, don’t worry about the stems! Just don’t chop the parts that are only stem…
Hi Mel! You are by far my favorite food blog! Might sound silly, but I’d love to know a trick for dicing bell peppers. I cut them in 1/2, remove the stem and seeds, then put them in strips, but the tops and bottoms really throw me. 🙂
Thanks, Kasandra for the kind comment. That’s a good tip to add to my list of what to highlight in a video! I’ll get working on that…
Mel, I watched my sister “peel” a red pepper. She slit the pepper from stem to tip. Then sliced it open by cutting 360 degrees around the stem. Thus removing only the stem as waste! She then peeled out the seeds and membrane with a spoon and afterward sliced the pepper into strips to use! I do this now every time. No waste and super fast once you get the hang of it!
I love blogger videos! This was fab Mel! I actually didn’t know any of the three ways you mentioned, so thank you!
Maybe this is something I should already know, but do you recommend wringing out zucchini for most recipes or is it only when the recipe specifies? I make zucchini muffins and have never tried to wring out the zucchini for those. Just wondering if I should be doing that. Thanks!
Hi Jenn – I always follow the recipe. If it doesn’t specify I don’t drain it (most recipes I see posted new these days call for draining it so I don’t know if it’s a fairly new trend in zucchini baking – I commented above about this but I think draining it allows for more accurate results since the liquid can be measured with other ingredients like milk, buttermilk, etc. instead of relying one everyone to have the same amount of liquid in their zucchini).
Great video! Wonder if ricer would work on draining canned tuna? I have a real problem getting my tuna dry! Maybe you could make a video draining tuna? Thanks!
I’ve never tried it with tuna but I have a feeling it would get the tuna as dry as can be!
You’re a natural. My video skills are bleh. Still working on them in my spare time – haha, what’s that?!
Exactly! If you know where to find more spare time, lemme know. If we didn’t live on opposite sides of the planet, I’d say it would be so fun to shoot a video together!
Loved this video! Your personality always comes through in your videos, which is why I’m always so excited when a new one gets posted. I feel like I get to have Mel in my kitchen for a few moments whenever I watch one. I have to tell you, when we ran into you in the cave in ID, my kids were asking who you were, and I when I said Mel, they all felt like they’d been in the presence of a celebrity! They could hardly believe that they had brushed elbows with such a famous cooking rock star! Also, I’m totally impressed with your video skills. And I look forward to more! Thanks for all the tips and recipes.
Haha! Your kids are too cute (and thank goodness a little naive). 🙂 You are always so kind, thanks Mollie!
Will you do a video on how you make almond milk? I would love to see that. I love your site and your recipes!
That’s a great idea!
Love your blog! I consult it often and when I cook from it, it’s like we were cut from the some cloth. Thanks for inspiring me.
I have been cooking and baking for many years, but I continue to learn. I religiously read all your post and I read every reply that you make to your readers. I have learned so much from you…. the best recipes, the best gadgets, the best tips, just to name a few. Thank you Mel, for all you do!
I love seeing your comments pop up, thank you for being so loyal and kind, Ruth!
Glory be, that part about rolling up the towel and making it look like old-fashioned candy could save me! I’ve been doing that method wrong for years (I wish I was kidding, but alas). Blast.
Big fan of you. Big, big, big. 🙂
That made me laugh, Jana! If you knew all the things I’ve done wrong and then had a hit-forehead-with-fist moment when I realize I could have saved myself a lot of time and work. 🙂
I never thought of using a potato ricer for that. Have you used the ricer to squeeze the water out of spinach, too? That one is my nemesis.
I haven’t tried that Terry but I’m beginning to think my potato ricer can do just about anything.
I was also going to ask about squeezing water from spinach; I never know how to do that! Any other ways you’d suggest — I don’t have a potato ricer, and I worry that the spinach would stain my kitchen towels. Thanks!
Are you referring to frozen spinach (that’s been thawed?), Megan? If so, I usually use my nut milk bag but someone commented that a potato ricer works great for that so I think I’m going to try it next time!
Chiming in to say that I use a ricer all the time to wring moisture out spinach (cooked from fresh or thawed from frozen). It works great!
I love these up close and personal video tips.. It’s so great to get in on your amazing kitchen tips and a closer look at your fun personality!! I’m also loving the glimpse into your beautiful kitchen.. I may need some advise in that area, I know you re-did a few things awhile ago and I’m getting ready to do some updating ( so I can sell my house ). Will you tell me a little about the tile backsplash ( did you Do it yourself ?) I know it’s not a kitchen tip, but I could still use some advice. P.S. I need to get my hands on some more zucchini, so I can try out your great ideas .. Plus, where would I get a potato ricer, I may need the arm workout 🙂
Hi Helen – yes we did the backsplash ourselves; it was at Costco and it’s one of my favorite parts of the kitchen. It comes in big sheets so you aren’t having to piece the tile one by one.
thanks .. that makes it even better knowing I can do it myself and get it at Costco!! Made my day 🙂
Great tips! Thanks Mel! 🙂
Mel, you are a natural! Don’t let the Food Network see this unless you want your own show!
Ha! Yeah, right! 🙂
potato ricer! genius!!! 🙂
Just a question, why or for what recipes do you need to squeeze the water from zucchini? I have never done this before. Is it for freezing zucchini? Thanks for listening.
Hi Janice – it often depends on the recipe and there doesn’t seem to be any rhyme or reason to it. I have one zucchini bread recipe where I use really dry/drained zucchini and another where I don’t. I think the reason some recipes call for squeezing the water out is because it’s a good way to ensure similar results in a baking recipe all across the board. Because each zucchini is going to have a different amount of water, draining the water means everyone starts with dry zucchini vs some using a really wet zucchini and others using one that doesn’t have as much wetness to it – then in the recipe the liquid can be managed by the ingredients in the recipe (milk, buttermilk, juice, etc). At the end of the day, it’s a good idea to follow each recipe and do what it suggests.
Love your video tutorials, Mel! I love hearing your little ones in the background (and seeing them when they are assisting you). Your kitchen is gorgeous!
Thanks for the tip about using the ricer. I was wondering previously if that would work or just squish the zucchini! LOL! I’ll try it. Oh, btw, I like to use my ricer to squeeze the water out of freshly grated potatoes that I’ll be using to make hash browns! Works great too.
Great alternative use for the ricer!
I have no suggestions for future ideas, I just want to tell you I have just met you, and I love you. (Little reference from Dug of the “Up” movie.)
We have made about 20 of your recipes in the last 2 months and my family thinks I’m a total kick-arse kitchen rockstar, thanks to you. I am a pretty good cook but was getting bogged down and overwhelmed. I just hit up your blog and have created whole meal plans just from your stuff.
You ROCK, sista!
Haha! Thanks, Becky. 🙂
This couldn’t have come at a better time since your garden is spitting out zucchini left and right!
Hi Mel, love the videos. The lighting was great in this one. I also agree with Sheila, we love your personality 🙂
Hey, Mel . . .don’t go too professional on us. Your wonderful personality coming through on the un-professional videos delights our hearts. Keep it real. 🙂 And, sorry, but I really missed the fun of seeing your little sidekick assisting you. Thanks for the nut bag tip. As with you and not thinking about your potato ricer as a multiple tool, I never thought of using my nut bag to wring out zucchini.
I’m loving zucchini noodles and sweet potato noodles in place of pasta. Currently, because I don’t want to buy yet another kitchen device (spiralizer), I’m using a potato peeler which leaves my hand red, sore, cramped and painful for a day. Any ideas/tips? I’m thinking maybe getting a mandolin that can be used for other things such as slicing potatoes, onion rings, tomatoes, etc. Surprisingly, my family is embracing these noodles and I am so happy vegetables are becoming a larger part of our diets.
Oh, don’t worry, I’ll be including some pretty on-the-fly videos here and there (the ones that are pretty “real” and rough around the edges and probably complete with lots of little hands helping) but I also want to include some well thought out videos, too, especially to increase my knowledge with video editing. Overall, though, I hope my corny jokes still help my (corny?) personality come through even on these types of videos. 🙂
I was going to suggest a mandolin for slicing zucchini and potatoes for noodles. I have one and I have a spiralizer and I haven’t touched the spiralizer in months – I just always gravitate to the mandolin (although it isn’t quite as safe for kids helping). The only difference is that the noodles won’t get curly and long like the spiralizer but like you said, because it’s great for so many other things that I think it could be a versatile tool in the kitchen. I love that your family is enjoying the alternative noodles – my kids love zucchini noodles and cucumber noodles are fabulous, too!
having arthritis in my hands made it real hard ot squeeze out liquid, i tried this works GREAT, get i used thigh high hose washed bleached, stuffed zucchini in it, tied the end took it out to my clothes lines draped it over usings my hand squeezed lightly, (back of chair would work) after about 30 minutes again i got some more out, laid newspaper on table outside, put towel, used my marble rolling pin, rolled like it was pie crust, shook it to get it all back at eh end, cut end off, all came out real good, my hands do not hurt fast easy