The best recipes and tips for cooking fresh zucchini this summer 🥒
Summer season Zero waste & healthy Express cooking BBQ, air fryer, aperitif
Why is zucchini the star of summer?
Zucchini is one of the easiest vegetables to cook when the warm weather arrives! Versatile, light, full of water (and therefore ultra refreshing 🥗), it can be used in a thousand dishes. Its mild flavor pleases everyone, even children, and it goes well with barbecue marinades , all grilled delights , and healthy recipes, such as cold soups or smoothies.
At the market, it's impossible to miss it: green, yellow, round or elongated, it comes in all shapes and sizes. In summer, it grows abundantly in our latitudes... and if you have a vegetable garden, you know it, it gives, it gives! Result: you sometimes feel like you have too much, but with a few tips and good recipes, zucchini will never be boring again.
Recipe ideas & uses for zucchini
Grilled zucchini BBQ style 🔥
Slice the zucchini lengthwise, add olive oil, fresh herbs (thyme, oregano, mint), then grill them on the barbecue. It's the perfect accompaniment for summer barbecues! For more ideas, take a look at Neary's barbecue selection .
Vegetarian Stuffed Zucchini
Hollow out the zucchini and fill it with couscous, feta, sundried tomatoes, olives, and garden herbs. A complete dish that's easy to prepare in advance. You can also vary it with rice or quinoa.
Cold zucchini and mint velouté 🥗
Mix cooked zucchini, fresh mint, a little Greek yogurt, salt, and pepper: this is the thirst-quenching cold soup of summer. For effortless blending, a good smoothie blender is your best friend.
Courgette as a quick appetizer
Cut it into tagliatelle, drizzle with olive oil, lemon zest, and toasted pine nuts. It's fresh, crunchy, super-quick, and a change from chips!
Air fryer zucchini
Want to cut down on the oil? Slice the zucchini, add spices (paprika, cumin, grated parmesan), and toss in the air fryer for light, golden chips.
Anti-waste zucchini
Got too much zucchini? Grate them and add them to a savory cake, a chocolate brownie (yes, it's amazing!), or even rösti-style pancakes.
Zucchini in a green smoothie
Add a few slices of raw zucchini to your smoothie (with apple, spinach, lemon). It's sweet, hydrating, and adds a creamy texture.
Quick sautéed zucchini
A classic, ready in five minutes: sauté zucchini in a pan with garlic, olive oil, a hint of lemon zest, and fresh parsley. Simple, quick, and delicious.
Tips for enhancing fresh zucchini 🥒
Choose your zucchini carefully
Choose small, firm zucchinis with smooth, shiny skin. Larger ones are sometimes watery or fibrous. A bright green stalk is a sign of freshness!
Do not overcook
Zucchini does not tolerate overcooking well: it becomes waterlogged and becomes mushy. It's best to cook it quickly, over high heat, or even raw in a salad to keep it crisp.
Season generously
Its mild flavor pairs well with spices, fresh herbs, lemon, garlic, or feta cheese. Dare to mix things up—zucchini never overpowers!
Optimizes conservation
Store them in the vegetable drawer of the refrigerator, unwashed, and if possible separate from the tomatoes (they speed up ripening). Consume them within a week.
Use the flower too!
If you're lucky enough to find zucchini flowers, stuff them with a fragrant ricotta and then pan-fry or steam them; it's a very Mediterranean treat.
Think about leftovers
Got an extra cooked zucchini? Add it to an omelet, a pasta dish, or a gratin. It's infinitely recyclable, so there's no waste!
Buy and store your zucchini correctly
Where to buy the best seasonal zucchini?
The best: the local market or farm, to enjoy the freshness and original varieties. French zucchini are in peak season from June to September, but you can also find them in organic or conventional stores the rest of the year (with less flavor out of season!).
How much does it cost?
In peak season, prices are reasonable: zucchini can cost around one euro per kilo. Organic, yellow, or round varieties are sometimes a little more expensive, but they're worth the trip for a change of pace.
How to store properly?
Keep them in the vegetable drawer, unwashed, to avoid moisture. You can also freeze them: cut them into slices, blanch them for a minute in boiling water, then dry them. They are ready for a gratin or an express soup. Discover new seasonal ideas every week on our recipe page .
Zucchini FAQ
Can you eat raw zucchini?
Of course! Slice it thinly into carpaccio, grate it into a salad, or dice it for an aperitif. Its texture is soft, crunchy, and very pleasant, especially seasoned with olive oil and lemon.
How can I prevent it from releasing too much water when cooking?
Lightly salt the slices and let them drain for ten to twenty minutes before cooking. Then sear them over high heat, uncovered, or roast them in the oven or air fryer to avoid the spongy effect.
Can you eat the skin of a zucchini?
Yes! It's delicate, full of fiber and vitamins. Wash the zucchini well (especially if it's not organic). There's no need to peel it, unless the skin is very thick or damaged.
What spices or herbs should I use with zucchini?
Try basil, mint, oregano, thyme, garlic, cumin, paprika, curry, or even a little lemon zest. She loves Mediterranean, Asian, or Middle Eastern combinations.
How to use oversized zucchini?
Grate them for cakes, savory cakes, or pancakes. You can also stuff them or make a soft soup. Even XXL zucchini remains delicious if cooked well.
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