Salt draws out water from moist vegetables, a process known as disgorging. Left to grow, zucchinis would become marrows, and therefore be very wet indeed, but picked young they are merely juicy.
The best zucchini are those up to 10 cm long, which do not need disgorging. There is no point in salting zucchini if you are then going to cook them using a moist method such as steaming, poaching, braising or stir-frying. Rather than salting larger zucchini, you can help to reduce the moisture content by choosing a dry cooking method.
