Why cook zucchini in August?

August is the month when zucchini explodes in vegetable gardens: green, yellow, round or long, it overflows from the stalls and our baskets. Its freshness, low price and versatility make it the star of the season 🥗. Rich in water and fiber, zucchini adapts to all desires: gratin, wok, salad, cold soup or even soft cake.

But sometimes you can feel overwhelmed by the quantity! Between bountiful harvests and sales, it's easy to have too much. Fortunately, there are a thousand creative and tasty ways to keep them from ending up in the compost. Discover how to get the most out of zucchini, limit waste, and enjoy them all summer long.

How to serve zucchini: ideas for freshness and pleasure

Zucchini is a real all-rounder! Looking for a light starter? Grate it raw with a squeeze of lemon, olive oil, sunflower seeds, and a little mint: it's ready in five minutes. For a convivial dish, you can slice it and slide it onto the grill of a barbecue or air fryer , with a drizzle of oil and thyme – the grilled taste is irresistible 🔥.

For main courses, consider a classic zucchini gratin, vegetarian lasagna, or quick stir-fries with tomatoes, garlic, herbs, and quinoa. Zucchini blends beautifully into a chilled soup with a blender for an ultra-fresh velouté, perfect for warm August evenings.

Even on the sweet side, zucchini adds a soft touch to cakes and muffins. Try grated zucchini in a chocolate cake batter: you'll see, no one will guess the secret ingredient!

Finally, if you want to vary the pleasures, explore our recipes of the week : each week you will find simple and seasonal inspirations, many of which highlight zucchini in all its forms.

Tips for perfect, waste-free zucchini

• Choose wisely: Choose small to medium-sized zucchinis that are firm and have smooth, shiny skin. Very large ones are more fibrous and often have more seeds.
• No need to peel: The skin is thin and rich in nutrients. A simple rinse is all it takes: keep it on to enjoy the fiber and a beautiful color on your plate.
• Anti-waste: If you have too much zucchini, consider pickles, ratatouille to freeze, or even pancakes made from grated cheese, egg, and flour, to cook in a pan. This makes it easy to turn any surplus into a takeout meal.
• Leaves and flowers: Don't throw away zucchini flowers! Stuffed and then fried or baked, they're a real treat. The young leaves can also be cooked in soup.
• Express grilled zucchini: Cut into thick slices, oil, salt, herbs, then directly on the barbecue grill or in a barbecue . Perfect as a side dish or in a warm salad.
• “Invisible” zucchini for kids: Mix it into a homemade tomato sauce, or grate it very finely into pancake or muffin batter, to make them eat vegetables incognito.

Budget, purchasing and conservation

In August, zucchini is one of the most accessible vegetables: you can often find it at low prices at markets, in AMAP (Community-supported agriculture) or directly from local producers. Take advantage of this opportunity to introduce your family to new varieties: yellow, round, white or striped, they bring color to your plate.

To store it, prefer a cool, dry place away from light. The vegetable drawer of the refrigerator is suitable, but avoid washing the zucchini before storage: humidity accelerates softening. It will keep for several days, or even a whole week if it is very fresh.

Do you really have a lot of zucchini? Consider blanching and freezing them in chunks or grated, to use later in soups, gratins, or homemade sauces. This will prevent waste and save you time for back-to-school meals.

And to accompany your summer dishes, don't hesitate to discover our barbecue and grill selection or our blender smoothie range for cold soups and vitamin-packed drinks.

FAQ about August zucchini