Published August 13, 2025 • Seven minute read.
Why zucchini is the star ingredient of summer
Zucchini is a bit like the silent star of our summers: discreet on the market stall, but essential as soon as the sun shines brightly. Deliciously crunchy or melting depending on how it's cooked, it's a great addition to every summer dish, from appetizers to desserts. Rich in water, low in calories, full of fiber and micronutrients, it's delicious without weighing you down. Its mild flavor appeals to children and adults alike, and you can prepare it in a flash, even when it's too hot to spend long in the kitchen!
In August, zucchini is at its peak. Vegetable gardens are overflowing, and markets are bursting with varieties in a variety of colors and shapes. It's the perfect time to try new recipes and let your creativity run wild. And if you're lacking inspiration, don't panic: discover below five original ways to cook zucchini, to be enjoyed alone or as part of a large summer dinner table. 🥗
Five creative ideas for cooking zucchini in August
Grilled Zucchini on the Barbecue
Nothing could be simpler or more convivial! Cut your zucchini into long slices, drizzle them with a little olive oil, sprinkle with fresh herbs (lemon thyme, basil, or oregano), and place them on the hot grill. It only takes a few minutes to achieve beautiful golden marks and an irresistible smoky flavor. Looking for more tips for successful summer grilling? Take a look at our barbecue and grill selection to transform your summer meals into true feasts of flavor!
Carpaccio-style zucchini
Want to surprise your guests? Thinly slice a firm zucchini, arrange the strips in a rosette on a plate, then drizzle with lemon juice, extra virgin olive oil, and a little fleur de sel. A few shavings of Parmesan and a few toasted pine nuts are all you need to enhance this fresh and elegant dish. Enjoy chilled in the shade of a parasol!
Air Fryer Roasted Zucchini
The air fryer is your ally if you dream of golden, crispy vegetables without overheating the kitchen. Cut the zucchini into thick slices, season with spices (paprika, turmeric, garlic powder), add a drizzle of oil, and cook for fifteen minutes. The result: soft, golden bites, ideal for nibbling on as an aperitif or side dish. If you're unsure which appliance to choose, check out our comparison of the best air fryers of 2025 to find the model that's right for you!
Chilled zucchini velouté in a blender
Looking for an ultra-refreshing dish? Simply blend raw zucchini, Greek yogurt, fresh mint, a hint of garlic, and a squeeze of lemon in a good blender. In just a few seconds, you'll have a creamy, light, and creamy cold soup, perfect for starting a meal or accompanying toast. For effortless blending, explore our selection of blenders and smoothies and choose the tool that will add a boost to all your healthy preparations.
Sweet zucchini in a soft cake
Yes, you read that right! Finely grated, zucchini adds incredible softness to cakes, muffins, or brownies, without a strong vegetable flavor. It replaces part of the butter or oil, while keeping the batter ultra-light. Add cocoa, hazelnuts, or spices, bake, and enjoy. No one will guess your secret ingredient...
Tips for making zucchini taste great (and avoiding boredom!)
To get the most out of zucchini, vary the textures and seasonings. Pairing raw and cooked zucchini on the same plate adds contrast, as does mixing colors: yellow, dark green, or round zucchini combine wonderfully. Don't hesitate to play with the cuts: tagliatelle, cubes, spirals, or even grated for quick galettes!
An anti-waste tip: also cook the skin (full of nutrients) and even the flowers if you can find them. Stuffed or in fritters, they are delicious and always impress your guests. To stimulate your creativity, discover new suggestions each week in our weekly recipes and renew your gourmet repertoire without ever getting bored.
Buy well and cook smart: budget, equipment and season
Zucchini is one of the most affordable summer vegetables: its price is often very reasonable, especially during the peak season. Choose local zucchini, picked in the morning, firm and unblemished. Smaller sizes are generally tastier and less watery. Buy them in bulk or in a producer's basket to support local agriculture and limit packaging.
In terms of equipment, you don't need much: a good knife, a board, and possibly a spiralizer or air fryer already work wonders. For those who like to experiment, a powerful blender opens the door to cold soups, smoothies, and homemade purées. Barbecue enthusiasts will find what they're looking for with the right accessories, which you can discover in our grill selection , while those who like sweet treats will have a blast with a good cake pan and a few well-chosen spices. In short, cooking zucchini is simple, healthy, and economical!
Frequently asked questions about zucchini in cooking
Should you always peel zucchini before cooking it?
No, the thin skin is perfectly edible, especially if the zucchini is young and organic. It adds color, texture, and fiber. Just remember to wash it thoroughly.
How to prevent zucchini from releasing too much water during cooking?
Salt the zucchini slices or cubes, let them drain for a few minutes, then dry them before cooking: they will stay firmer. Cooking at high temperatures (grill, air fryer) also limits water loss.
Can you freeze zucchini?
Yes! Cut it into pieces, blanch it for one minute in boiling water, then cool. Drain well before freezing flat. It will be perfect for soups, gratins, or stir-fries in winter.
Is zucchini suitable for low-carb or vegetarian diets?
Absolutely! Low in carbohydrates and rich in fiber, it fits perfectly into a vegetarian, vegan, or low-calorie diet. And it even replaces pasta in certain dishes (zucchini tagliatelle, pasta-free lasagna, etc.).
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