Discover how to prepare seasonal eggplants and zucchini: summer recipes and anti-waste tips
Summer vegetables Anti-waste Easy recipes Economic 🥗 Full of ideas Zero waste
Why cook seasonal eggplant and zucchini?
If you're dreaming of colorful, light, and delicious summer dishes, eggplants and zucchini are your allies! Grown in the sun, they arrive on market stalls in June, perfectly ripe, bursting with flavor and nutrients. Their soft flesh and versatility offer a thousand ideas, from quick everyday recipes to dishes to share for large gatherings.
Eating these vegetables in season means enjoying optimal taste, supporting local producers, and limiting the environmental impact of your basket. As a bonus, you'll be stocking up on fiber, B vitamins, and minerals, while adding color to your plate 🥗. And the price is unbeatable: in peak season, they're ultra-accessible, fresh, and sometimes even harvested that very morning!
Ideas for serving them all summer long
You might think that eggplant and zucchini are limited to ratatouille or classic stir-fries. Think again! These vegetables lend themselves to an infinite number of recipes, from the simplest to the most original, to delight the whole family without ever tiring.
Grilled on the barbecue 🔥
Cut into thick slices, lightly oil them, sprinkle with herbs, and grill them on the barbecue or griddle . The smoky flavor will transport you straight to vacation!
In a friendly gratin
Alternate layers of zucchini, eggplant, homemade tomato sauce, a little grated cheese and let it brown. It's delicious hot or cold, perfect for a summer lunch.
In a quick pan
Dice them and sauté them over high heat with garlic, onion, olive oil, and a few tomatoes. Serve with rice or pasta for a quick and balanced dinner.
In a smoothie or cold soup
Yes, you can blend raw or cooked zucchini (and even grilled eggplant) in a blender for an ultra-fresh iced soup or a unique smoothie. Add lemon, fresh herbs... It's surprising and refreshing!
Gourmet stuffed animals
Empty the zucchini or mini eggplants and fill them with vegetables, rice, herbs, and maybe a little feta. Bake and it's ready to share.
In a colorful tian
Alternate zucchini, eggplant, tomato in thin slices, drizzle with a little olive oil, bake gently... and let the magic happen!
For even more inspiration, find summer dish ideas every week on our Recipes of the Week page!
Anti-waste and conservation tips
Everything is edible, or almost!
Don't throw away the zucchini skin: it's full of fiber and holds its shape when cooked. For eggplants, keep the skin if they're young and organic, otherwise peel them roughly (marbling) to keep them moist AND flavorful.
Recycle the “ugly” ones
Are your vegetables a little wilted? They're perfect as caviar (mixed with garlic and oil), in chilled soup, or in a curry. Leftover grilled food can also be used as a spread or in an omelet!
Long-term preservation
Eggplants can be stored at room temperature (not in the refrigerator) for a few days, while zucchini can be stored in the vegetable drawer. To extend their shelf life, consider freezing them: cut them, blanch them for a few minutes, then freeze them flat. Perfect for preparing sauces or stir-fries for off-season.
Optimizes cooking
Eggplants absorb a lot of oil: to avoid the "sponge" effect, drain them with a little salt, or cook them in the air fryer for a golden and light result without drowning your dishes in fat.
The tops and skins are useful!
Zucchini tops (flowers, small leaves) can also be cooked: add them to a quiche or broth. The peelings can be added to a homemade broth – zero waste guaranteed!
Buy well without breaking the bank
In season, eggplants and zucchini are among the most affordable vegetables, especially if you choose to buy them in bulk or at farmers' markets. Tip: Try local or heirloom varieties (round, yellow, purple), which are often overlooked for their appearance but are just as tasty and sometimes less expensive.
Consider buying in bulk if you cook a lot: you can turn some of it into jars, ratatouilles to freeze, or sauces to blend in a blender . Want to vary your cooking methods or save time? Appliances like the air fryer or the griddle are perfect for fast, healthy, and economical results all summer long.
Finally, for convivial barbecues, consider taking a look at our barbecue and grill selection: ideas for enhancing your vegetables at low cost, and making each meal a moment of sharing!
FAQ
How to prevent eggplant from absorbing too much fat during cooking?
You can cut it and soak it in salt for twenty minutes, then dry it. Alternatively, cook it in the oven, steam it, or air fry it: it will be tender and golden without excess oil!
Can you eat raw zucchini?
Yes, especially small, young zucchini. Grated or sliced thinly, they're delicious in salads with lemon and olive oil. They're crunchy, light, and very digestible.
What should I do if I bought too much?
Make jars of ratatouille, cut it up and freeze it, or make cold soups. Even leftovers can be used as a savory cake or tart so nothing goes to waste!
How do you know if an eggplant is ripe?
It should be smooth, firm, shiny, and heavy in the hand. The skin should not be wrinkled. If it is too hard or too soft, move on to avoid bitterness or blandness.
Can you cook zucchini flowers?
Absolutely! Stuffed, in fritters, or simply sautéed in a pan, they are a real delight and add a unique touch to your summer menu.
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