10 original ways to cook zucchini

Zucchini is high season! So, for a change from vegetable tien, gratin, ratatouille, or sauteed with garlic, here are 10 different, more authentic ways to taste it.

This sun plant is part of the cucurbit family. This is called fruit vegetables because we actually eat the fruits of the plant, such as tomatoes, peppers and eggplant for example. Like tomatoes, there are more than 300 species, with elongated or round shapes, colors ranging from white to dark green or striped in green and white. Another zucchini gift, in addition to its nutty taste, amount of water, minerals, fiber and antioxidants, is its blossoms that appear from April through May through October! A gourmet marvel that can be made as a donut or filled with ricotta cheese.

They can also reach an impressive size in gardens: in this case, they are preferred in soups because they taste less tender and are easier to cut into large pieces than to cook. Freeze them in pieces for the winter!

In the meantime, we make use of zucchini in delicious recipes that still smell good in summer

Pappardelle of raw zucchini with tomatoes, goat cheese and black olives

Use a mandolin or, if not possible, a vegetable peeler to make large, long slices of zucchini that you put in ice water to preserve the colors. At the last minute, they will be immersed for a minute or two in boiling water to heat them up. In the oven, cook the bundles of cherry tomatoes at 180 degrees along with the thyme and rosemary for about 1 minute. 15 minutes. Halfway through the cooking process, add large slices of goat cheese that will turn brown and drizzle with olive oil, not too much. All you have to do is roll the zucchini noodles to put on the plate, remove the branch from the tomato group, mix everything quickly and put it on the noodles with a spoon. A few black olives, it’s ready.

Courgette carpaccio with feta cheese

We use small and firm zucchini, to cut it into thin slices, with a mandolin. Assemble to cover a plate sprinkled with olive oil and lemon juice (leave to marinate for 5 minutes). All you have to do is add salt, pepper, dill, cayenne pepper, feta and some pumpkin seeds.

Pesto-covered zucchini soup

Classic reinvented: two or three zucchini cut into pieces, one small onion (or two fresh), one vegetable broth tablet, salt and pepper: Simmer the broth for 15 minutes. Mix, put in the fridge, even in the freezer (by setting a timer!), When serving, add the pesto, barely mixing in the velouté for nice texture effects.

Shredded zucchini and herb omelette

In strips or strips, fry the zucchini in a little oil for ten minutes, until grilled. Beat eggs into an omelette with mint and cumin and pour over cooked vegetables. Bring the cooked sides toward the center and flip the cooked side once. It is eaten in the form of tortillas or cubes for an aperitif.

zucchini crumble

For crumbs, count 100 grams of organic semi-finished flour for 50 grams of cold butter and 40 grams of grated Parmesan cheese. Toss finely chopped zucchini with a little goat cheese, fresh herbs, salt, pepper and olive oil.

Zucchini, small broken eggs and green vegetables

The most beautiful recipe! We collect 4 eggs – 4 zucchini balls – 4 tbsp. tablespoons heavy cream – 12 small green asparagus – 100 grams of peeled peas – 1/2 handful of chives – salt and pepper. Steam the zucchini for 5 minutes, then add the asparagus and peas, and continue cooking for 5 minutes. Add the cream, salt and pepper, then an egg and continue to cook for 6 minutes.

Zucchini, Parmesan and Burrata Tart

In this classic recipe, all is to cut the zucchini into thin slices and filter. In the bottom of the short pastry, place 30 grams of grated Parmesan cheese, zucchini, sprinkled with hot pepper oil. Fold the large edges of the dough over the machine. Before baking for 30 minutes, brush it with a fine egg yolk. Remove from the oven and cut the burrata in half.

Zucchini spread

With 3 medium zucchini – 50 grams of olive oil – parsley – lemon juice – salt and pepper – 2 garlic cloves. Put the chopped zucchini and garlic cloves in the oven with oil, salt and pepper. Bake for 25 minutes at 180 degrees. Mix with lemon and parsley, then add the chives.

Shredded zucchini with sheep’s milk and hazelnuts

A very fresh salad, in which everything is sliced ​​or thinly sliced, garnished with a little crunchy hazelnut and seasoned with hazelnut oil

Chocolate zucchini cake, like Pascal Niceness

Shredded zucchini replaces the flour! Soft and light. Suggested recipe: 3 eggs – 100g caster sugar (can be replaced with stevia and 1 teaspoon liquid vanilla like Cyril Lignac) – 1 small zucchini (200g peeled) – 70g flour – 1/2 packet of baking powder – 1 pinch of salt


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