It is not very complicated to cook zucchini. Cooked, burnt or raw, salted, in a cake, in a verrine or in jars, there are plenty of recipes. But you still have to have imagination. In Current wife, we make your life easier, by giving you the (12) favorite recipes of the editorial staff. In addition, they are really easy!
⋙ Stuffed zucchini: the summer recipe in video
Didier’s recipe: raw zucchini salad
Didier, head of the tourism and high-tech department, likes to cook this salad of tagliatelle with zucchini, pine nuts, black olives and parmesan. For a person or a whole family, it is very quick to prepare.
Count about one zucchini per person.
Cut the zucchini in a peeler to make strips, without using the core. Sprinkle with coarse salt and leave to drain for ½ hour in a colander above a deep plate. Wipe them with absorbent paper or a clean cloth without rinsing them.
Pour the zucchini strips into a salad bowl. Drizzle with lemon juice and olive oil, toasted pine nuts, black olives and freshly grated Parmesan.
Tip: the pine nut is very delicate to grill. Watch them and stir regularly. Stop as soon as they are lightly browned, they burn very quickly and become inedible.
Small frichti à la Djami
Djamila, secretary for the Beauty and Art-de-vivre divisions, offers a family recipe for a zucchini stew in a spicy frichti style.
In a sauté pan, brown the meat with onions in peanut oil. Add 1 tablespoon of tomato paste, paprika, curry, salt, pepper. Pour ½ liter of water. Simmer for ½ hour, covered, over low heat. Add carrot chunks. After 10 minutes, add potatoes. Then sliced or cut courgettes for the last quarter of an hour of cooking.
Tip: this recipe works with any meat, even chicken.
Valentine’s recipe, special for students
Valentine, health editor, offers a cheap and quick zucchini pie.
Place a puff pastry in a pie dish. Then, spread with fresh cheese (Madame Loïc, St Moret, Chavroux… as you wish). Cut a large zucchini into slices as thinly as possible using a knife or mandolin. Arrange them in a round on the dough. Season with salt and pepper, cover with grated cheese and bake at 180 ° C for 20-25 minutes.
Tip: add cumin seeds for added flavor!
Amélie’s recipe: zucchini carpaccio
Amélie, head of the decoration section offers a raw recipe, ideal for the starter.
For 6 people, it is prepared at least one hour before tasting.
Peel 4 zucchini and cut them into thin slices. Put them in a salad bowl. Add a good big handful of pine nuts. Pour a drizzle of olive oil, salt, pepper and the juice of two lemons (I count one lemon for 2 medium-sized zucchini).
Keep cool. Enjoy. Refill at will.
Tip: the basic recipe stops there, but it is possible to add parmesan shavings or black olives for example.
The funniest recipe: zucchini hot dogs
Thierry, editor for the kitchen section, offers an ideal recipe for making recalcitrant children eat vegetables.
Wash 6 zucchini and cut them in half. Use a small spoon to dig them out.
Cook them for 10 minutes in salted boiling water. Add 6 Strasbourg sausages to the boiling water and cook for another 5 minutes. Drain.
Spread the zucchini halves with mustard and / or ketchup, place the sausages and reconstitute the zucchini. Put these “hot dogs” in a buttered gratin dish. Sprinkle with grated cheese. Bake for about 15 minutes. Enjoy hot.
Tip: choose zucchini as straight as possible, and slightly larger in size than sausages.
Cyrine’s vegetarian curry
Cyrine, editor at the Art-de-vivre pole, offers a zucchini curry that will appeal to everyone since it is vegetarian, quick and easy.
After washing the zucchini, cut them into cubes. Gently melt them in a wok or skillet for about ten minutes. Add an onion and let it simmer. Once the vegetables are ready, pour a small carton of soy milk or coconut milk (depending on your taste) into the pan. Sprinkle everything with Madras curry and mix.
Trick : you can serve the curry with a little rice or Konjac pasta. For a crunchy touch, you can also add cashews on top of the dish before serving.
The original recipe: risotto with raw zucchini
Emmanuelle, kitchen editor, offers a recipe that will wow your guests: a risotto with raw zucchini.
For 4 people, prepare 1 broth with 1 liter of water, with 1 cube of vegetable broth and 1 pinch of saffron filaments.
Pour 1 tablespoon of olive oil in a sauté pan. Fry 300 g of rice (carnaroli or arborio) and 1 finely chopped shallot, until they become transparent. Add 1 glass of dry white wine, stir regularly.
Continue cooking the rice by gradually adding the broth. When the rice is cooked, add 50 g of freshly grated Parmesan, 20 g of salted butter, 2 slices of Parma ham cut into thin strips and 2 small zucchini cut into tagliatelle, mix well.
Tip: before serving the risotto, cover it for 10 minutes, it will be even smoother.
Caroline’s vegetarian recipe
Caroline, head of the psycho department, is a vegetarian and loves her oven-baked zucchini. Here is his recipe.
After washing them, cut the zucchini lengthwise into slices. Sprinkle with herbs from Provence, add a fine drizzle of olive oil, cover with grated Emmental (without animal rennet!). Bake and let “confire” at 150 ° C, until the courgettes are candied.
Tip: use organic zucchini of course. If you prefer “drier” cooking, increase the temperature and reduce the cooking time. But the higher the temperature, the less the vitamins resist!
Also perfect for an aperitif, accompanied by slices of organic puff pastry (gluten free), prepared in the same way as zucchini, less Emmental (or not).
Valentine’s trendy recipe: quinotto
Valentine, head of the beauty section, is preparing an original recipe: quinotto (meaning quinoa risotto) with zucchini.
While the quinoa cooks, grate the zucchini (count 1 small zucchini per person). In a sauté pan, brown an onion or two sliced shallots in a drizzle of olive oil, then add the grated zucchini to cook them. Add the quinoa, light liquid cream and freshly grated Parmesan.
Tip: for even more creaminess, you can replace the light cream with ricotta.
A cold soup for Bénédycte
Bénédycte, head of the health service, cooks her zucchini in a cold version, in a soup.
Take 4 beautiful courgettes, a tray of St Moret (or other fresh cheese), salt, pepper, fresh basil, chives, even a little sage.
Steam the zucchini cut into pieces for about 15 minutes. They should be just cooked.
In a salad bowl, add to the courgettes, the St Moret and the chopped herbs. Keep some basil leaves for decoration. Mix with a robot plunger. Serve chilled in verrines.
Tip: if you don’t have a steamer, which is often the case on vacation, take a Dutch oven. Put water at the bottom and the zucchini in a large colander.
Maëlle’s maternal recipe
Maëlle, decoration and cooking editor, shares her mother’s recipe with us: marinated zucchini.
Rinse two zucchini then cut their ends. Make thin slices using a mandolin or a vegetable peeler. Cook them in salted boiling water for about 3 minutes then stop cooking by immersing them in ice water. Wipe them with absorbent paper and place them in a deep dish. Cover them with olive oil and the juice of a large lemon. Add a few sprigs of thyme and savory. Place your zucchini in the refrigerator for a few hours. Serve chilled.
Tip: do not hesitate to decorate your marinated zucchini with Italian capers, sundried tomatoes, country ham or even a few pieces of goat cheese. It’s even better!
The express recipe by Maude
And finally, the recipe from Maude, beauty editor, or rather her mother Muriel: candied zucchini with garlic.
Brown the garlic in a little olive oil in a pan. Add the zucchini cut into large cubes. Leave to cook over low heat. Add herbs from Provence.
And that’s all.
Read also :
⋙ 5 quick and easy sauces for summer
⋙ Improvised aperitif: our best recipes with zucchini
⋙ The editor’s favorite tomato recipes
⋙ Recipes with eggplant, editor’s favorite