The best recipes and tips for cooking fresh zucchini in July
Seasonal zucchini Summer Freshness Fast food Anti-waste recipes
Zucchini is the star of the summer! As soon as July arrives, it invades market stalls and vegetable gardens. Its tender flesh, thin skin, and mild flavor make it an ultra-versatile vegetable. Whether you're a fan of grilled food 🥗, fresh salads, or light stews, zucchini is everywhere. It brings color, crunch, and real freshness to the plate. And in summer, we want simplicity: a few herbs, a drizzle of olive oil, a touch of boldness, and the magic happens.
Plus, zucchini is light, rich in water, and low in calories, making it perfect for "feel good" meals in the heat. Its added bonus: it can be cooked in a thousand different ways, adapting to all tastes and allowing for variety without ever getting boring. Ready to twist your classics and rediscover this vegetable in all its forms?
Gourmet ideas & creative uses
Grilled Zucchini Barbecue Style
Slice your zucchini into thick slices, brush them with olive oil, sprinkle with fresh herbs, and grill them over the coals or in the new generation Air Fryer . A real taste of summer, to be enjoyed hot or cold! For even more inspiration, take a look at Neary 's summer barbecue grill selection.
Fresh raw zucchini salad
Grate or slice the zucchini very finely, add a squeeze of lemon, olive oil, a little feta cheese, and some seeds. A twist of the pepper mill, a few basil leaves... and it's ready! Blend in a blender for an express cold soup, green smoothie , or light gazpacho.
Mild zucchini curry
Sauté zucchini chunks with onion, garlic, mild spices, and coconut milk. Use an air fryer for a super-fast (and less greasy!) version.
Summer Stuffed Zucchini
Hollow out the zucchini, fill it with rice, herbs, leftover vegetables, or meat, and bake it all in the oven. Paired with a homemade tomato sauce, it's a classic that everyone loves.
Zucchini pancakes
Mix grated zucchini, egg, flour, spices, and brown in a pan. Perfect for brunch or a dinner party.
Quick recipes of the week
Looking for something different? Check out our recipes of the week featuring zucchini: stir-fries, risotto, toast, and even surprising desserts!
Chef tips & preservation 🥗
Choosing the right zucchini
- Choose firm zucchini with smooth, shiny skin and not too big (they will be more tender and less watery).
- Dark green, yellow or round: have fun with the varieties to change the textures and colors.
- If possible, buy local or direct from the producer, especially in the middle of summer!
Optimal conservation
- Store them in the vegetable drawer of the fridge, unwashed, to prevent them from softening too quickly.
- Anti-waste tip: if a zucchini starts to go bad, grate it and freeze it for later (in a soup, a savory cake, etc.).
Little extras in the kitchen
- For sautéed zucchini that stays firm, only add salt at the end of cooking: this prevents them from releasing too much water.
- Add a squeeze of lemon or some fresh mint to boost their natural flavor.
- Consider blending them raw in a smoothie blender for a quick cold soup.
Buy well without breaking the bank
In July, zucchini is at its peak: prices drop, quality rises. Shop late morning, when market gardeners sometimes sell off unsold items. Ugly or lopsided zucchini often cost less but are just as tasty. Looking for cooking inspiration? Check out our comparison of the best Air Fryers : you can cook your zucchini without oil, while keeping their crunch. And for grilling fans, our barbecue collection will help you find the perfect utensils to enhance your summer vegetables without breaking the bank.
Summer Zucchini FAQ
Can you eat raw zucchini?
Yes, young, fresh zucchini is great eaten raw, grated, or thinly sliced in a salad. It's crisp and sweet, perfect with a lemon vinaigrette.
How to prevent zucchini from releasing too much water?
To reduce excess water, salt them after cooking and sauté them over high heat. You can also drain them after grating, especially for pancakes or cakes.
Is the skin of the zucchini edible?
Absolutely! The skin is thin and rich in nutrients. Wash it well with clean water and keep it on to enjoy its full texture.
Can you freeze zucchini?
Yes: slice or grate it, blanch it quickly in boiling water, then freeze flat. Ideal for soups or cakes out of season.
How to vary your recipes all summer long?
Try it in a salad, in a wok, on the griddle, in a cold soup, or add it to a smoothie (with a suitable blender ). Pick up new ideas every week on our dedicated page so you never get bored.
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