1 vegetable, 5 recipes: zucchini

April marks the arrival of zucchini! To welcome this much-loved vegetable as it should be, let's not skimp on inventiveness.

Zucchini, the one that has everything good

On market stalls, it is best to choose a medium-sized zucchini (it will be firmer and more appealing to the palate). Once in our kitchen, we cook it all over the place. This almost magical vegetable is suitable for all forms of cooking, whether in water, in the pan, in the oven, on the barbecue or even steam cooking, a good tip for cooking zucchini without losing its nutrients.

And let’s talk about nutrients. Zucchini contains a significant quantity of potassium (238 mg per 100 g of product*), an excellent way for athletes to maintain good muscle strength, avoid repeated cramps and regulate temporary states of fatigue. With its high water content (95% contained in a single zucchini), this vegetable is also very hydrating! As for vitamins, we no longer present it to you: vitamin C. Zucchini contains 2.9 mg per 100 g*, ideal to consume as an antioxidant.

Zucchini in cooking

Zucchini goes well with all types of aromatic herbs, spices, even dried fruits, citrus zest, pieces of apple or grapes! Little tips to add a little extra to its rather neutral and infinitely sweet flavor. Thanks to its “all-purpose” taste, it also goes very well in a bowl of peas. To add a little “je ne sais quoi” of umami flavor, we prepare it grilled with parmesan or stuffed with ricotta (to immerse in a cloud of sweetness). Following in the footsteps of cheeses, zucchini, as if to replace the tomato, can be enjoyed without moderation with a nice baratta! For more consistency, why not place everything on a nice rustic pie crust.

Raw zucchini salad with hazelnuts

© Eve Cardi

When you don't have time to prepare a small dish between two meetings and for a sweet/savoury preparation, this quick recipe will be perfect.

Discover our recipe for raw zucchini salad with hazelnuts

Zucchini stuffed with ricotta and mint

Courgettes-stuffed-with-ricotta-and-mint.jpg - copy

© Eve Cardi

Served warm or cold, at the table or to take away, stuffed zucchini allows you to think outside the box. Both soft in their heart and crunchy in their flesh, absolutely divine!

Discover our recipe for zucchini stuffed with ricotta and mint

Grilled Zucchini Salad with Parmesan

Grilled-zucchini-salad-with-parmesan.jpg - copy

© Eve Cardi

In a hot version this time, the zucchini can also be cooked grilled. Here, it is served cold and adds a smoky touch to the salad, all with parmesan for a taste to go crazy.

Discover our recipe for grilled zucchini salad with parmesan

Rustic zucchini, burrata, and parmesan tart

Rustic-zucchini-burrata-and-parmesan-tart.jpg - copy

© Emilie Franzo / ed. Marabout

To treat yourself on a Sunday lunch with the family, for example, we prepare a tart, in a rustic version to give a Provençal feel to our sunny lunch. A beautiful burata to enhance everything and you are (almost) in summer.

Discover the recipe for rustic zucchini, burrata and parmesan tart

Zucchini sautéed with honey and raisins

Zucchini-sauteed-with-honey-and-raisins.jpg - copy

© Eve Cardi

Another idea for a sweet/savory recipe but this time, the zucchini are not raw but sautéed in honey! A delight to create only one and the same flavor.

Discover the recipe for sautéed zucchini with honey and raisins


Similar Posts