Zucchini Recipes: Versatile Dishes for Every Meal

Zucchini are among the most loved and cooked summer vegetables. They have very few calories, about 16 kilocalories per 100 grams, and many therapeutic properties, mainly vitamin A - C and lots of potassium.

They are also rich in fiber and antioxidants, diuretic and protect eyesight from UV rays. So there are plenty of reasons to consume many of these vegetables both cooked and raw. Let's start with recipes.

Appetizers

Courgette appetisers are a triumph of freshness and creativity, where the delicacy of this vegetable is transformed into irresistible delights. Whether crispy fried, marinated in an embrace of lemon and fresh herbs, or stuffed with rich, savoury ingredients, courgettes enchant with their perfect balance of lightness and flavour. Each bite is a surprise of textures and flavours, a refined beginning that promises a unique dining experience.

Carpaccio of raw marinated zucchini

Needed for 6 people:

• 3 medium-long zucchini
• a few parsley and mint leaves
• 1 clove of garlic
• the juice of 1 lemon
• olive oil,salt and pepper to taste

Preparation of raw marinated zucchini carpaccio:

Wash the zucchini thoroughly, remove the ends and slice them lengthwise. They should come out very thin slices, so use a suitable vegetable cutter or mandoline. Now chop the garlic and the parsley and mint leaves very finely. Add this mince to the zucchini slices, and meanwhile prepare the marinade.

Mix 5 or 6 tablespoons of olive oil with the juice of one lemon, a pinch of salt and some freshly ground pepper. In a dish put some of the marinade, lay the zucchini slices on top, add more marinade and zucchini slices until you run out of ingredients. Leave in the refrigerator for about two hours before serving, covered with plastic wrap. If you can macerate, even marinate overnight, so that the zucchini is flavored in the best way possible.

Baked zucchini rolls

Needed for 6 people:

• 4 medium-long zucchini
• grams 150 of prosciutto
• grams 120 of cheese such as provolone or emmental
• 1 egg
• breadcrumbs, olive oil, salt, as needed

Preparation of baked zucchini rolls:

After thoroughly washing the zucchini and removing the ends, cut the zucchini lengthwise using a suitable vegetable cutter. They can be grilled or used raw. Add a piece of cheese and a slice of ham on top of the zucchini slice. Roll up the zucchini slice, form a roulade and set aside.

Do this with all the zucchini slices. Beat the egg with a pinch of salt and after tossing the rolls in breadcrumbs, thread all the rolls onto a wooden skewer. Having prepared the skewers place them on a baking sheet lined with parchment paper. Add olive oil to taste and bake in a preheated oven at 180 degrees for about 25 minutes. They can be served either hot or cold, even the next day.

First courses:

Courgette pasta dishes are a journey of fresh and delicate flavours, where the natural sweetness of this vegetable blends perfectly with sophisticated and creative ingredients. Whether pasta with courgettes and prawns, creamy risottos or light spaghetti, each dish enhances the versatility of courgettes, transforming them into the stars of a gastronomic experience that enchants the senses. The balance between simplicity and sophistication makes each pasta dish an explosion of freshness and goodness.

Zucchini carbonara

Needed for the zucchini carbonara

Doses for 4 people:

• 400 grams of spaghetti
• 4 medium-long zucchini
• 3 eggs
• grams 120 of grated cheese half parmesan, half pecorino romano
• olive oil, salt, pepper, as needed

Preparing the zucchini carbonara

Wash the zucchini thoroughly, remove the ends, cut them into 2 lengthwise, and go cut the zucchini into small pieces. In a nonstick skillet with a drizzle of olive oil, cook the zucchini pieces for about 10 minutes, stirring occasionally.

Now let's prepare the eggs, which should be beaten, then add the grated cheese and some freshly ground black pepper. Adjust the salt, not putting too much as the pecorino romano is flavorful.

In the meantime, cook the spaghetti in plenty of salted water, when they are almost al dente drain them and toss them in the pan with the zucchini, add a little of the pasta cooking water and let the pasta finish cooking, just a couple of minutes will be enough. At this point add the egg and mix well until the pasta is creamy. Bring to the table and serve hot.

A classic: pasta, shrimps and zucchini

Needed for pasta, shrimps and zucchini

Needed for 4 people:

• 400 grams of penne or whatever pasta you prefer, short or long
• 250 grams of zucchini
• 300 grams of shrimp
• grams 50 of onion
• half a glass of dry white wine
• 1 clove of garlic
• a few parsley leaves
• olive oil, salt and pepper to taste

Preparation of pasta, shrimps and zucchini:

First wash both zucchini and shrimp thoroughly. The zucchini after removing the ends should be cut into thin rounds, the shrimp should be shelled and the head and tail removed.

In a pan with a drizzle of olive oil sauté the finely chopped onion and the crushed clove of garlic, which should be removed when cooked. When they are golden brown add the zucchini cut into rounds and cook for about 5 minutes, trying not to let them flake.

At this point also add the shrimp and cook over medium heat for a couple of minutes. Season with salt and pepper. Deglaze with the white wine and let it evaporate completely.

Meanwhile, cook the pasta in plenty of salted water. Once al dente, drain and toss in the pan with the seasonings. Place a few leaves of chopped parsley on top and serve hot.

Spaghetti with tuna and zucchini

Needed for spaghetti with tuna and zucchini:

Needed for 4 people:

• grams 400 of spaghetti
• grams 250 of zucchini
• grams 200 of tuna fillets in oil
• a few date tomatoes 5 or 6
• half a small onion
• enough salt, pepper and olive oil

Preparation of spaghetti with tuna and zucchini:

In a skillet with a drizzle of olive oil sauté the finely chopped half onion. When golden brown, add the washed and thinly sliced zucchini and the date tomatoes cut in half. After a few minutes add the well-drained tuna fillets as well.

Adjust salt and pepper. Let everything cook for two or three minutes to let all the ingredients mix well. Meanwhile, cook the spaghetti in plenty of salted water.

Remove them a moment before they are al dente and toss them in the pan with the sauce. If the sauce turns out a tad dry, add a few tablespoons of the pasta cooking water. This pasta dish can be served either hot or cold.

Main courses and side dishes

Courgette main and side dishes are a celebration of their versatility, capable of transforming into rich and satisfying dishes. Whether stuffed courgettes, grilled to perfection or baked with a touch of melted cheese, each bite is a balance of flavours ranging from delicacy to intense gratification. With their enveloping scent and soft texture, courgettes complement other ingredients masterfully, offering light but rich dishes, perfect to accompany meat, fish or be the star of an extraordinary vegetarian dinner.

Zucchini parmigiana

Needed for 4 people:

• 6/8 medium-sized zucchini
• grams 400 of sliced mozzarella cheese
• 500/600 grams of tomato puree
• 1 egg
• a few basil leaves
• enough grated cheese
• half a small red onion
• salt and pepper
• seed oil for frying the zucchini
• olive oil for the sauce
• parmesan cheese as much as needed

Preparing zucchini parmigiana:

After washing and cutting off the ends of the zucchini, cut into thin strips and fry in plenty of seed oil.Once fried, absorb the excess oil with paper towels.Now prepare the sauce.

Brown the finely chopped half onion in a saucepan with a little olive oil, add the tomato puree, salt pepper and basil leaves and cook for about ten minutes.Now prepare the beaten egg with a little salt and pepper.

Cut the mozzarella into thin slices and begin to place in a casserole, on the bottom of which you will have distributed a couple of tablespoons of tomato puree sauce, the strips of zucchini to cover the surface of the casserole.

On top place the mozzarella slices in layers and a few tablespoons of tomato puree. Now a couple of tablespoons of beaten egg and on top again a sprinkling of Parmesan cheese. Continue making layers until you run out of ingredients.

Meanwhile, heat the oven to 180 degrees and bake the parmigiana for about 35 to 40 minutes.

Vegetarian stuffed zucchini

Needed for vegetarian stuffed zucchini for 4 people:

• 4 rather large zucchini
• grams 80 of rice
• grams 60 of breadcrumbs
• 80 grams grated Parmesan cheese
• 1 clove of garlic
• 2 eggs
• 2 peeled tomatoes
• 100 grams of tomato puree
• olive oil, salt and pepper to taste

Preparation of vegetarian stuffed zucchini:

Wash the zucchini thoroughly, remove the ends and cut them in two lengthwise. Using a knife, empty the zucchini of the pulp, which should be kept aside. In a frying pan fry the finely chopped garlic with a drizzle of olive oil, as soon as it turns color turn off the heat.

In the same pan put the zucchini pulp, rice, breadcrumbs, Parmesan cheese, 2 peeled tomatoes, and beaten eggs. Knead everything until you have a smooth mixture, which will be used to stuff the zucchini.

In an oiled baking dish pour a little of the tomato puree, arrange the zucchini and top with the remaining tomato puree. Bake in a preheated oven at 180 degrees for about 35 to 40 minutes. Serve hot.