Summer is in full swing, juicy and crunchy zucchini are ripening in the garden and greenhouse, and for housewives who spend hours in the kitchen every day, the question often arises: “what to cook with zucchini this time?”, so in the season of home vegetables, we have selected recipes with the main ingredient “zucchini” for various requests: from a classic breakfast to a hearty dinner in the oven and dishes to serve to guests.
To begin with, let’s note that the zucchini should be a good size, properly selected and, most importantly, fresh! You can easily repeat everything else using our simple recipes that we have collected from various chefs as their favorites, because they are quick and easy to prepare for every day and, most importantly, Very Tasty!
1. Fluffy zucchini pancakes (with a secret to keep them from leaking)
This is the undisputed leader of summer breakfasts both in taste and in simplicity. The main problem of many housewives is the long cooking time if the pancakes turn out watery or fall apart in the pan. Now we will tell you how to fix it. Here are the main ingredients that are needed for perfect zucchini pancakes.
- Ingredients:
- 2 medium zucchini,
- 2 eggs,
- 3-4 tbsp. l. flour,
- greens (dill),
- 1 clove of garlic,
- salt,
- pepper,
- oil for frying.
The process of making zucchini-based pancakes:
- Grate the zucchini on a large grater.
- The main secret: salt the grated mass and leave it for 10 minutes in a cool place (not in the sun). The zucchini will release juice. Carefully squeeze the pulp with your hands or through cheesecloth. Only then add the other ingredients!
- Add eggs, minced garlic, herbs, pepper, and flour. Mix.
- Spoon into a heated frying pan with oil. Fry over medium heat until golden brown on both sides.
- Serve with sour cream.
2. Delicate zucchini and cheese casserole in the oven
If you are looking for not just breakfast, but something hearty to eat and fill you up for the whole day. Or how to cook dinner from zucchini that won’t take much effort? Casserole is just the perfect option for your request “put everything in a pile and forgot in the oven for a couple of minutes.”
| Ingredient for zucchini casserole | Number | Note |
| Zucchini | 2 pcs. | Cut into thin slices. |
| Hard cheese | 150 g | Rub |
| Eggs | 3 pcs. | For filling |
| Sour cream or cream | 100 g | For tenderness |
| Garlic and spices | To taste | Herbes de Provence would be perfect |
Cooking process:
- In a simple deep bowl, beat the eggs with sour cream, spices and half of the grated cheese.
2. Grease a baking dish with butter, place zucchini slices (you can in layers), and pour over the egg-cheese mixture.
3. Sprinkle the remaining cheese on top.
4. Bake at 180°C for 30–35 minutes until golden brown.
3. Crispy breaded zucchini sticks (a very tasty and healthy alternative to French fries)
A great snack for kids, before a movie, or to treat friends while watching a TV series or at a picnic who refuse to eat vegetables.
The cooking process is very simple: Cut the zucchini into cubes (like french fries). In one plate, beat 2 eggs. In another, mix the breadcrumbs, dried garlic, paprika, and grated Parmesan (optional).
Important: Dip each piece of bread first in the egg, then in the breadcrumbs. Place on a baking sheet lined with parchment paper.
Bake at 200°C for just 15–20 minutes. They will be mega-crispy on the outside and juicy on the inside!
4. Zucchini rolls with cheese and garlic filling
An elegant appetizer that beautifully decorates a festive table and instantly disappears from a festive or everyday table because it is very tasty and unusual. It has long been a staple in Europe and is still a novelty for Ukraine.
The process of making zucchini rolls
- Cut the zucchini lengthwise into thin slices (plates) using a vegetable peeler or a sharp knife.
2. Fry the slices on a dry grill pan or with a drop of oil for 1 minute on each side until they become flexible.
Next, don’t forget about the filling, you can use your own or our recipe:
Filling: mix cottage cheese (or processed cheese), a little mayonnaise or yogurt, squeezed garlic, and finely chopped dill.
Spread each slice with the filling, place a slice of fresh tomato on the edge and roll into a roll.
5. Easy Summer Zucchini Soup
So maybe you’ve never heard of zucchini soup before, but it’s very interesting, tasty, and sure to surprise your guests. When you don’t feel like eating heavy food in the heat, this cream soup will be your salvation. It’s silky, light, and very quick to prepare, and most importantly, kids love it.
- Fry one onion and one diced zucchini in a thick-bottomed pan.
- Pour a small amount of broth or water over the vegetables (just enough to cover) and cook for 10 minutes until the zucchini is soft.
- Add 50 ml of cream, salt, pepper and a pinch of nutmeg.
- Remove from heat and blend with a blender until smooth and creamy. Serve with crackers, that’s why kids love and enjoy cream of zucchini soup so much.
Expert life hacks: how to cook zucchini professionally
- Water control: Zucchini is 95% water. If you are making casseroles, pizzas or pancakes, always salt and squeeze the vegetable, otherwise the dish will “float”.
- Don’t overcook: For salads or light side dishes, it’s best to leave the zucchini al dente (slightly crunchy). 2-3 minutes of cooking is enough.
- Ideal spices: Zucchini loves fresh dill, garlic, basil, mint, nutmeg, curry and any cheeses.
Frequently Asked Questions (FAQ)
Do I need to peel the zucchini?
If the vegetables are young, with a thin, delicate skin, there is no need to peel them. Because it already contains most of the vitamins that are the main benefit of zucchini, especially for children. Only old, overripe zucchini with a hard “shell” skin should be peeled.
Read also: How to cook beans so they don’t crack and melt in your mouth: golden rules and chefs’ tricks
What to do if zucchini is bitter?
Bitterness in zucchini is caused by the substance cucurbitacin (often due to lack of watering during growth). To remove bitterness, cut the vegetable and soak in salted water for 20–30 minutes, then rinse.
Can you eat zucchini raw?
Yes! Surprisingly, they were often eaten that way before. Young zucchini can be cut into thin slices, marinated in lemon juice with olive oil and spices – you will get a wonderful, crunchy summer salad.
And now, please, if you make any of these five recipes tonight, be sure to share this article on your Facebook. And share your culinary experiments with us by email!
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