Easy recipes and tips for cooking fresh zucchini in the middle of summer
Summer season Quick recipes Anti-waste Smart budget
Summer is in full swing, the stalls are overflowing with fresh zucchini, and you're wondering how to cook them without getting bored? Good news: zucchini is THE chameleon vegetable of the summer season 🥗. Versatile, light, and quick to prepare, it adapts to all your desires: quick pan-fried, iced velouté, comforting gratin, or even moist cakes. Want to vary your pleasures and avoid waste? This guide gives you my easy recipes, my best tips, and smart advice for getting the most out of zucchini all summer long.
Bonus: ideas for using your favorite blenders and air fryers , suggestions for grilling, and even answers to all your zucchini questions!
Delicious ideas for serving zucchini in summer 🥗
In a pan or wok
Thinly slice the zucchini (with or without skin) and sauté it with a drizzle of olive oil, garlic, and fresh herbs. In five minutes, you'll have a light side dish that goes well with everything: fish, eggs, grilled meats, etc. Don't hesitate to add a touch of Parmesan cheese or sunflower seeds for crunch!
In a tart or savory cake
Grate your zucchini and drain it well, then add it to a cake batter or savory tart. It adds a soft, mild flavor, and allows you to use up even the largest harvests. Add a little feta or goat cheese and herbs, and you have a perfect summer aperitif!
Barbecue or grill version 🔥
Cut into rounds or strips, brush them with oil and spices, then grill them for a few minutes on the barbecue. A real hit for summer evenings! For more barbecue ideas, head to our special grill selection .
In cold soup or green smoothie
Blended raw or simply blanched, zucchini can be used in detox smoothies or iced creamy smoothies. Add a little mint, lemon, and plain yogurt for an ultra-fresh drink. If you're looking for a powerful blender, check out our blender guide to help you make the most of all your recipes.
Easy Stuffed Zucchini
Hollow out your zucchini and top it with rice, ground meat, or vegetables, then bake until golden brown. It's also delicious with leftover cereal and some vegetables from the fridge for a low-waste veggie version.
Zucchini for dessert?
Surprise your friends with a chocolate-zucchini sponge! Grated zucchini replaces some of the butter for a melt-in-the-mouth texture without the vegetable flavor. Perfect for sneaking vegetables into your snack.
Tips for making all your zucchini recipes a success
- Never salt too early : salt just before serving to prevent the zucchini from releasing too much water during cooking.
- Use the skin! Young zucchinis don't need to be peeled. You save time and enjoy more fiber and vitamins. For larger zucchinis, just remove the central seeds if they're too thick.
- Adapt your cutting : dice for pan-fries, carpaccio-style strips (with a peeler), rounds for grilling or grated in cakes.
- Anti-waste : Slightly softened zucchini can be recycled perfectly into soup, gratin, or pancakes. Even zucchini flowers can be cooked stuffed or made into fritters.
- Think quick cooking : zucchini can be cooked in a few minutes in a wok, steamed, or even in an air fryer. Want to try it? Read our comparison of the best air fryers to save time all summer long.
- Raw Marinated : For appetizers, cut into thin strips, sprinkle with lemon, olive oil, basil, and let marinate in a cool place. Ultra fresh and original.
Budget, purchase & storage of zucchini
In summer, zucchini is one of the most affordable vegetables on the market, especially in short supply chains or AMAP (Community-Affected Agriculture). Choose firm zucchini with smooth, shiny skin, free of blemishes and flabbiness. Smaller zucchini are more tender and less watery.
To properly store your zucchini, avoid keeping it too humid in the fridge: instead, place them in the vegetable drawer or in a cool, dark place. They'll keep for several days, but cook them quickly to enjoy their freshness. Need to vary your recipes each week? Get inspired by our recipe section so you never get bored.
Finally, if you have a surplus (garden, producer's basket, etc.), consider freezing them in blanched slices or turning them into ready-to-use stir-fries. This is the best way to enjoy zucchini all year round without losing a single bit of flavor.
Zucchini FAQ: Answers to all your questions
Should you peel zucchini before cooking it?
No, especially if it's young and fresh: the skin is thin and full of nutrients. For large zucchini, you can simply remove the central seeds if they are too hard.
How to prevent zucchini from releasing too much water?
Salt just before cooking or after; you can also drain it by grated and wringing it out well before adding it to a pie or cake. For pan-fries, prefer cooking over high heat and quickly.
Can zucchini be eaten raw?
Yes! Slice it very thinly into carpaccio or tagliatelle, and season with lemon, olive oil, and fresh herbs. It's crunchy, sweet, and perfect as a summer starter.
What to do with a big harvest?
Transform them into stir-fries, gratins, pies, or soups. You can also freeze them or try sweet recipes for a change. Check out our weekly selection for inspiration all season long.
Is zucchini digestible?
Yes, it's one of the easiest vegetables to digest, even for children. Steamed, roasted, or even raw, it's suitable for (almost) all sensitive stomachs.
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