The best recipes and tips for cooking fresh seasonal zucchini in August 2024
Seasonal zucchini Summer recipes Economical & lightweight Anti-waste
Why cook zucchini in August
August is THE time when zucchini overflows onto the stalls, in the gardens, and even at the back of the fridge. Ultra-fresh, local, affordable: zucchini is everywhere, and that's lucky! Round, green, yellow, or even white, summer zucchini lends itself to every craving. Want to eat healthy, fast, and varied? This vegetable is full of water (more than 90 percent!), low in calories, and rich in fiber, potassium, vitamin C, and antioxidants. In the middle of August, it can be cooked hot or cold, in salads, pan-fried, stuffed, or even as a dessert.
To succeed in all your zucchini recipes and never get bored, follow the guide: this file gives you the best ideas to vary the pleasures, enjoy yourself healthily and waste nothing. Ready to turn zucchini into the star of your kitchen this summer? 🔥
Gourmet ideas and clever uses for zucchini
Quick pan-fry with garlic and herbs
Slice your zucchini (skin on is better!), sear it over high heat with a drizzle of olive oil, chopped garlic, and fresh thyme. In just a few minutes, you'll have a quick side dish, perfect with grilled meat or fish. Add a little lemon zest and a pinch of fleur de sel to spice things up.
Stuffed zucchini, veggie or meat version
Hollow out round or long zucchini and fill them with rice, vegetables, herbs, feta, or ground beef, as you like. Bake until lightly browned. Tip: Add a little mint or cumin to the filling for a change.
Zucchini Spaghetti Zoodles
Using a spiralizer or a simple peeler, make zucchini tagliatelle. Sauté them for two minutes or serve them raw with a yogurt and lemon sauce. It's fresh, light, and a change from classic pasta. For even more fun, mix zucchini and carrot!
Barbecued Zucchini
Slice the zucchini into long slices and brush them with olive oil, salt, pepper, and herbs. Grill them on the barbecue for unparalleled flavor! This idea fits perfectly with Neary's grilling inspiration and barbecue accessories for convivial meals.
Chilled zucchini soup
Blend cooked zucchini with a little broth, cream cheese, mint, and ice before serving. It's perfect for hot August days, and even creamier if you use a high-performance blender for a perfect texture.
Air-fryer melting zucchini
Dice, season, and cook in an air fryer for a golden, melt-in-the-mouth result without too much fat. To compare appliances, don't hesitate to consult our special 2025 air fryer comparison .
And if you want even more inspiration, discover new seasonal recipes from Neary every week, ideal for enhancing zucchini in your own way.
Tips for making zucchini look its best 🥗
Choose and store well
Choose firm, smooth zucchini with shiny, unblemished skin. Smaller zucchini are thinner and seedless. Keep them fresh (unwashed in the vegetable drawer of your refrigerator) and consume them within four to five days to enjoy maximum freshness.
Avoid watery zucchini
If you want a golden brown zucchini, lightly salt it after cutting and let it drain for ten minutes. Drain on a cloth before cooking: goodbye to water in the pan!
Skin or no skin?
The skin contains a large portion of fiber, vitamins, and antioxidants. If your zucchini is organic or locally sourced, there's no need to peel it: simply wash it, then cook it whole for more flavor and color.
Raw zucchini is also possible
Grated or sliced into thin strips, zucchini can also be eaten raw! Sprinkle with lemon juice, olive oil, salt, pepper, and a few seeds for an ultra-refreshing starter.
Anti-waste: everything is good
Don't throw away the ends! Use them in homemade broth, or blend the less attractive pieces with other vegetables for soup. Zucchini flowers can also be eaten stuffed or in fritters.
Budget, purchases & smart equipment
In August, zucchini is one of the cheapest vegetables on the market. Take advantage of this opportunity to buy local, in bulk, or directly from producers (markets, AMAP, farmers' baskets). Want to cook smart? A spiralizer or a good peeler is all you need to make "zoodles," and a blender lets you create ultra-smooth soups or smoothies.
When it comes to cooking, the air fryer is THE star of the summer for making crispy zucchini without an oven or excess oil. And for grilling fans, take a look at our selection of barbecue accessories for unforgettable aperitifs.
Remember to vary the recipes to avoid boredom: pan-fried, gratin, velouté, salad, tart... You will find new suggestions every week on our recipes page .
Zucchini FAQ
Should you peel zucchini before cooking it?
No, especially if it's organic or locally sourced. The skin contains fiber and antioxidants, and it adds color to your dishes. A simple wash is all it takes.
How to prevent zucchini from becoming too soft or watery when cooked?
Lightly salt the cut pieces and let them drain for ten minutes before cooking. Drain and then sear over high heat to maintain a melting, not soggy, texture.
Can you freeze zucchini?
Yes, but cut it into cubes or slices, blanch them quickly, then let it cool before freezing. It will be ideal in soup or gratin come winter.
What combinations enhance zucchini?
She loves garlic, mint, basil, feta, parmesan, tomato, lemon... You can even add grated cheese to a cake or brownie for extra softness.
Can zucchini be eaten raw?
Yes! Grated or sliced thinly, it can be enjoyed in salads, carpaccio, or even smoothies. It's fresh, crunchy, and very digestible.
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