The best summer recipes to enhance your seasonal zucchini and tomatoes
Zucchini & Tomatoes Summer Recipes Easy & quick Budget tips
Why cook zucchini and tomatoes in summer?
When the sun sets, there's nothing better than freshly picked zucchini and tomatoes to bring color, flavor, and freshness to your plates! Sources of vitamins, fiber, and water, they're perfect for hydrating and delighting the whole family, while lending themselves to a thousand and one light or gourmet recipes. 🥗
Their season is in full swing from June to September: taking advantage of it also means buying local, saving money, and mixing things up. Want to get away from the usual gratin or tomato salad? Stay with me for a festival of ideas, tips, and good ideas for everyday cooking... and wow your guests in the process!
Ideas to enhance zucchini & tomatoes 🥗
Fresh salads and bowls
Pair raw zucchini (in peeled tagliatelle) with cherry tomatoes , feta, a few olives, a squeeze of lemon, and a drizzle of olive oil: simple, crunchy, and refreshing. If you like different textures, add toasted sunflower or sesame seeds for the finishing touch.
Grills & barbecue 🔥
Discover the joys of grilling zucchini slices and tomato wedges. A drizzle of olive oil and a pinch of fleur de sel create tender, fragrant vegetables to serve with your grilled meats. For more ideas, explore our barbecue & grill selection for truly unique side dishes.
Air fryer: express cooking
Want to cook quickly and efficiently? The air fryer is your ally: diced zucchini and tomatoes roasted in fifteen minutes, unattended and with very little fat. Ideal for keeping the food moist and concentrating the flavors!
Chilled soups & gazpachos
A blender, a few ripe tomatoes, a zucchini, garlic, basil, a dash of vinegar: blend everything together and enjoy an ultra-fresh homemade gazpacho. For a change, consider checking out our blender & smoothie selection and boost your summer soups.
Tarts, clafoutis & light gratins
Make thin tarts: puff pastry, zucchini and tomato slices, fresh herbs, a little goat cheese or mozzarella. Bake in the oven until golden brown. For a super-light version, opt for a savory zucchini-tomato-basil clafoutis.
Stuffed or pan-fried
Hollow out your zucchini or tomatoes, stuff them with a mixture of rice, herbs, feta, or vegetable flesh, then bake them. For a quick version, sauté diced zucchini and tomatoes in a pan with garlic, thyme, and olive oil. Ready in ten minutes!
For more weekly inspiration, head to our Recipes of the Week page!
Preparation & cooking tips
- Don't peel everything! The thin skin of zucchini and tomatoes is edible; it contains vitamins and antioxidants. Simply rinse them under water and dry them well.
- Drain the tomatoes before adding them to a pie or gratin. Sprinkle with a pinch of salt, let them drain for ten minutes, then pat dry: this will keep your pastry crisp.
- Are zucchini too watery? Fry them over high heat for a few minutes before adding them to a dish: they will release less water during cooking.
- Enhance the flavors with fresh herbs (basil, mint, oregano), a squeeze of lemon, or a hint of chili pepper. Summer vegetables love simplicity… and a touch of boldness!
- Consider freezing if you have too many tomatoes or zucchini. Dice them, blanch them, or lightly cook them before freezing. You'll enjoy summer flavors all year round.
Buy well without breaking the bank
In summer, zucchini and tomatoes are plentiful on the market stalls. Favor local markets or AMAPs to take advantage of their peak ripeness at a reasonable price. Tip: opt for "second choices" or heirloom varieties, which are often less expensive and delicious. If you cook a lot of vegetables on a daily basis, consider investing in a powerful blender to effortlessly make soups, sauces, and gazpachos.
When it comes to cooking, the best air fryer allows you to cook healthily and quickly without heating up the entire kitchen! Also take advantage of our barbecue selection for suitable accessories at low prices.
Finally, to vary things without breaking the bank, consider mixing zucchini, tomatoes, peppers, or eggplant in quick stir-fries or ratatouilles. You'll find other budget-friendly ideas in our recipes of the week .
FAQ
How to prevent zucchini from releasing too much water during cooking?
To limit water, sauté the zucchini over high heat for a few minutes before adding them to your recipe. You can also salt them, let them drain, then pat them dry before cooking.
Can you eat the skin of zucchini and tomatoes?
Yes! The thin skin of these vegetables is edible and provides fiber, color, and flavor. Wash them well before use, especially if they are organic or from the garden.
How to keep zucchini and tomatoes longer?
Zucchini can be kept fresh in the refrigerator drawer, without plastic bags. Tomatoes prefer room temperature: this way, they retain all their aromas and texture.
What other vegetables can you pair zucchini and tomatoes with?
Ratatouille is a classic, but you can also combine peppers, eggplant, onions, and garlic to vary the textures and flavors. A true summer treat!
Any ideas for cooking other than gratins?
Of course! Think raw bowls, gazpachos, tartars, quick stir-fries, thin tarts, or grilled vegetables on the barbecue. Also try gentle green smoothies with raw zucchini and apple.
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