5 zucchini recipes to transform your summer meals

As the summer season peaks, so does the bounty of zucchini in our gardens and farmers' markets. This versatile summer squash grows quickly, often leaving gardeners and cooks alike pondering what to do with the abundance. Zucchini, with its mild flavor and soft texture, offers a canvas for a myriad of culinary creations. From savory dishes to sweet treats, the possibilities are endless. Whether you're a seasoned chef or a home cook looking for inspiration, zucchini can add a fresh twist to your summer meals. Let's explore some ways to make the most of this prolific vegetable.

Simple and spicy zucchini pickles

Zucchini transforms into a delightful pickled treat that's hard to resist with this simple yet flavorful recipe. Whether you're an avid gardener with a surplus of zucchini or just a fan of crunchy, spicy snacks, these pickles are a must-try. They're perfect for adding a zesty kick to any meal or enjoying straight from the jar.

Ingredients:

• Young zucchini, 10-12 ounces (300-350 grams)
• 2-3 sprigs of fresh dill, finely chopped
• 2-3 cloves of garlic
• 2/3 cup (150 ml) water
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 1/4 teaspoon chili powder
• A few bay leaves (optional for added flavor)
• 1 tablespoon 9% vinegar (adjust to local vinegar strength if necessary)

Instructions:

Start by slicing your young zucchini into rounds, aiming for a thickness of about 0.2 inches (5 mm). If you have a mandoline slicer, it can make this process quicker and more uniform.

Place the sliced zucchini in a mixing bowl. Add the finely chopped dill and minced garlic to the bowl, mixing gently to distribute the flavors evenly among the zucchini slices.

In a saucepan, combine the water, salt, sugar, and chili powder. If you're using them, add the bay leaves here as well. Bring the mixture to a boil, ensuring the salt and sugar are fully dissolved. Then, remove from heat and stir in the vinegar.

Pour the hot marinade over the zucchini slices, ensuring they are fully submerged. You can use a plate or lid to press them down into the marinade if needed. Let the mixture cool to room temperature.

Once cooled, cover the bowl and refrigerate the zucchini pickles for at least two hours, though leaving them overnight will enhance their flavor and crunch.

Your zucchini pickles are now ready to be enjoyed! They can be served as a tangy, crunchy side dish or as a flavorful addition to salads, sandwiches, and more.

Zucchini crust pizza

When you're in the mood for pizza but looking for a lighter, healthier option, this zucchini crust pizza is the perfect solution. It's a "lazy" version that uses whatever you have left in the fridge, and the crust is so simple to make it's virtually hassle-free. This recipe is not only a great way to use up those extra zucchinis but also to sneak more veggies into your meal. Plus, it's customizable based on your taste or what you have on hand.

Ingredients:

• 2 medium zucchinis
• 1 large egg
• Fresh herbs (green onions, dill, parsley), finely chopped, to taste
• Salt and pepper, to taste
• 2 tablespoons breadcrumbs, for dusting
• Butter, for greasing the pan
• Cooked chicken breast, sliced, or sausage pieces (as desired)
• 1-2 tomatoes, sliced
• 7 ounces (about 200 grams) cheese, grated
• Optional toppings: Mushrooms, ham, precooked ground meat, etc.

Instructions:

Preheat your oven to 356°F (180°C). Wash and grate the zucchinis using a coarse grater. Squeeze out the excess moisture from the grated zucchini using your hands or a clean cloth.

In a large bowl, mix the grated zucchini with the egg, finely chopped herbs, salt, and pepper until well combined.

Grease a baking dish or pizza pan with butter and lightly dust with breadcrumbs. This prevents sticking and adds a subtle crunch.

Pour the zucchini mixture into the pan, spreading it out evenly to about 0.4 inches (1 cm) thick to form the crust.

Place your chosen toppings - chicken or sausage, followed by slices of tomato, evenly over the zucchini crust. Generously sprinkle with grated cheese.

Place in the oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.

Let it cool for a few minutes before slicing. Serve warm and enjoy your homemade zucchini crust pizza!

Creamy zucchini and chicken soup puree

This creamy zucchini and chicken soup puree is not only a delicious solution to the abundance of zucchini taking over your kitchen but also a healthy and comforting dish with a smooth, almost creamy texture. The recipe is straightforward, quick to prepare, and thanks to the convenience of a blender or soup maker, you won't be left with a mountain of dishes to clean. Whether you're looking for a light dinner option or a way to incorporate more vegetables into your meals, this soup is a versatile and satisfying choice.

Ingredients:

• Zucchini, 5.3 ounces (about 150 grams)
• Cauliflower, 4.2 ounces (about 120 grams)
• Carrot, 1.8 ounces (about 50 grams)
• Onion, 1.8 ounces (about 50 grams)
• Chicken (breast or thigh), 8.8 ounces (about 250 grams)
• 4 cups (about 1 liter) water
• Salt, to taste
• Pepper, to taste
• Your favorite herbs and spices, to taste
• Optional: Cream or sour cream for serving
• Optional: Croutons for garnish

Instructions:

Begin by chopping the zucchini, cauliflower, carrot, and onion into small pieces. Cut the chicken into similar sized pieces to ensure even cooking.

In a blender or soup maker, combine the chopped vegetables, chicken, and 1 liter of water. Season with salt, pepper, and any other herbs and spices you enjoy. Set the blender or soup maker to the soup setting and let it cook until all the ingredients are soft and fully cooked.

Once the cooking process is complete, use the blender to puree the soup until it reaches a smooth and creamy consistency. If you're not using a soup maker, carefully transfer the cooked ingredients to a blender or use an immersion blender in the pot to puree the soup.

If the soup is too thick for your liking, you can add a bit more water until you reach your desired consistency. For a richer, creamier soup, add some cream to the blender and pulse to combine.

Pour the soup into bowls and, if desired, add a dollop of sour cream on top and garnish with croutons for added crunch.

Your creamy zucchini and chicken soup puree is now ready to be enjoyed. Serve it hot for a comforting and satisfying meal.

Fresh zucchini pasta

Dive into a world of flavor with this simple yet utterly satisfying dish that brings together the freshness of zucchini, the savory crispness of bacon, and the sweet tang of cherry tomatoes. This zucchini spaghetti recipe is perfect for a quick, healthy meal that doesn't skimp on taste.

Ingredients:

• 1 zucchini
• 1 ounce (30 grams) bacon
• 7 cherry tomatoes
• Your favorite spices (salt, pepper, garlic powder, etc.)

Instructions:

Using a spiralizer or a julienne peeler, turn the zucchini into spaghetti-like strands. If you don't have these tools, a regular vegetable peeler will work to create wider ribbons.

Cut the bacon into small pieces. Heat a dry skillet over medium heat and add the bacon. Cook for about 1 minute, or until it starts to release some of its fat and begins to crisp up.

While the bacon is cooking, slice the cherry tomatoes into quarters. Add them to the skillet with the bacon and cook for an additional minute, just until the tomatoes start to soften slightly.

Add the zucchini spaghetti to the skillet. Gently toss everything together, ensuring the zucchini noodles are well coated with the bacon fat and mixed with the tomatoes. Cook for about 5 minutes, or until the zucchini is tender but still holds its shape.

Sprinkle your favorite spices over the dish. Salt, pepper, and garlic powder are great starting points, but feel free to experiment with herbs like basil or oregano for an Italian twist.

Once everything is well combined and the zucchini spaghetti is cooked to your liking, remove the skillet from the heat. Serve hot, either as a light main course or as a flavorful side dish.

Crispy zucchini chips

Craving a crunchy snack for your movie night but want to stay away from store-bought chips? Homemade zucchini chips are a nutritious and delicious alternative that can satisfy your cravings without the guilt. Easy to make and customizable with your favorite seasonings, these chips can be baked in the oven, microwaved, pan-fried, deep-fried, or even made in a dehydrator. Here's the simplest way to make them with a touch of spices and olive oil.

Ingredients:

• 1 zucchini
• Salt, to taste
• Black pepper, to taste
• Paprika or your favorite spices, to taste
• Olive oil, for drizzling

Instructions:

Start by preheating your oven to 212°F (100°C). Line a baking sheet with parchment paper to prevent sticking.

Wash the zucchini and slice it into very thin rounds. The thinner the slices, the crispier your chips will be. Young zucchinis are best for this recipe as they have fewer seeds.

Lay the zucchini slices in a single layer on the prepared baking sheet. Sprinkle them with salt, pepper, paprika, or any other spices you like. Then, lightly drizzle with olive oil.

Place the baking sheet in the oven and bake for 40-60 minutes. The baking time may vary depending on the thickness of your slices, so keep an eye on them to ensure they don't burn. They should be crisp and lightly browned when done.

If using a dehydrator, arrange the seasoned zucchini slices in a single layer on the dehydrator trays. Dehydrate at 135°F (57°C) for several hours until crispy.

Let the chips cool down to room temperature to achieve the maximum crunch before enjoying them.