There's a reason why zucchini is one of the most beloved summer foods. They flood the markets in June and July, they're affordable, easily available, and so versatile that you can make almost anything with them – from breakfast and a light lunch to dinner, and even healthier versions of your favorite snacks.
In addition to being low in calories, zucchini is rich in water, fiber, vitamin C, potassium, and antioxidants. Due to its mild flavor, it pairs well with cheese, meat, fish, eggs, herbs, and other seasonal vegetables.
If you've run out of ideas for what to cook these days, we've brought you ten recipes that will make you look at zucchini in a completely different way.
1. Oven-fried zucchini
A summer classic that can be much lighter than we think.
Cut the zucchini into rings or sticks, roll them in a mixture of breadcrumbs, Parmesan and spices, and bake in the oven until golden and crispy.
They are excellent as a side dish with fish or meat, but also as a standalone dinner with yogurt.
2. Stuffed zucchini
If you want a specific lunch, you'll be hard-pressed to find a better option.
Halve the zucchini lengthwise, hollow out the middle and fill them with a mixture of minced meat, rice, tomatoes and spices.
Bake until soft, and add a little cheese towards the end.
Simple, filling and very Mediterranean.
3. Zucchini moussaka
A perfect alternative to classic moussaka with potatoes.
Cut the zucchini into thin slices and arrange in rows with minced meat, tomatoes, and a light dressing of eggs and yogurt.
The result is a dish that is much lighter than the traditional version, yet just as delicious.
4. Zucchini and cheese pie
Zucchini and cheese are one of the best culinary pairings.
Mix the grated zucchini with cheese, eggs and a little sour milk, then arrange between the pie crusts.
It can be eaten warm, but it is equally delicious cold, making it ideal for summer days.
5. Zucchini rolls
If you have guests coming over, this is a recipe that looks much more complicated than it actually is.
Cut the zucchini into thin strips and briefly grill on a grill pan.
Then fill them with cream cheese, cottage cheese, or a combination of cheese and herbs and roll them up.
The perfect appetizer for summer evenings.
6. Zucchini risotto
Creamy, fragrant and ready in half an hour.
Briefly fry the onion and zucchini in olive oil, add the rice and gradually pour in the stock.
Finally, stir in a little Parmesan.
If you want a richer version, add shrimp or chicken pieces.
7. Zucchini soup
Light, nutritious and surprisingly delicious.
Briefly fry the zucchini, onion and potatoes, pour in water or vegetable stock and cook until soft.
Blend everything into a creamy soup and add a little yogurt or sour cream for cooking.
The ideal dinner when you don't feel like eating anything heavy.
8. Grilled zucchini with garlic
Sometimes the simplest recipes are the best.
Cut the zucchini into thin slices, coat with olive oil and grill.
Sprinkle with garlic, parsley and a few drops of lemon.
An excellent side dish with fish, chicken or barbecue.
9. Zucchini fritters
When you want something that even the kids will love.
Mix the grated zucchini with eggs, cheese and a little flour, then spoon it onto the pan.
For a healthier version, they can also be baked in the oven.
Serve them with yogurt or a light sour cream and garlic sauce.
10. Zucchini spaghetti
One of the biggest hits of recent years.
Using a peeler or spiralizer, make thin strips of zucchini that resemble spaghetti.
Fry them briefly in olive oil and serve with tomato sauce, pesto or shrimp.
A light dinner that contains much fewer carbohydrates than classic pasta.
How to choose the best zucchini?
Choose small to medium-sized fruits with smooth, shiny skin.
Oversized zucchini often have more seeds and a less intense flavor.
They are most delicious when they are firm to the touch and without damage to the skin.
Do they need to be peeled?
In most cases – no.
The skin of young zucchini is thin and rich in nutrients. It is enough to wash them well before preparing them.
The food that saves the summer menu
They may not be as glamorous as avocados or as exotic as mangoes, but zucchini has one quality that few foods can surpass – they adapt to almost any recipe.
They can be breakfast, lunch, dinner, a side dish or a snack. They can be baked, boiled, stuffed, grilled and fried. And when they are fresh, homemade and just arrived from the market, a few spices and a little olive oil are enough to make them the star of the plate.
Therefore, while they are in season, it is worth using them as often as possible. Your body, as well as your household budget, will be grateful to you.
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