7 Delicious Recipes with Zucchini or Zucchini

Zucchini, also known as zucchini in many parts of the world, is a versatile and delicious vegetable that lends itself to a wide variety of culinary preparations. With its mild flavor and tender texture, zucchini is a perfect ingredient for creating healthy and flavorful dishes.

1. Zucchini Stuffed with Meat and Cheese

Ingredients:

• 4 medium zucchini
• 1/2 pound ground meat (can be beef, pork, or chicken)
• 1 chopped onion
• 2 cloves of garlic, minced
• 1 cup tomato sauce
• 1 cup grated cheese (can be mozzarella, cheddar or cheese of your choice)
• Salt and pepper to taste
• Olive oil

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Wash the zucchini and cut them in half lengthwise. Using a spoon, scoop out the center of each half to make room for the filling.
3. In a large skillet, heat some olive oil and sauté the onion and garlic until golden.
4. Add the ground beef and cook until browned and cooked through. Season with salt and pepper to taste.
5. Add the tomato sauce to the meat and cook for a few minutes.
6. Fill each zucchini half with the meat and tomato sauce mixture.
7. Sprinkle grated cheese on top of each zucchini half.
8. Place the stuffed zucchini on a baking sheet and bake for 25-30 minutes, or until tender and the cheese is melted and browned.
9. Serve hot and enjoy these delicious stuffed zucchini.

2. Grilled Zucchini with Herbs

Ingredients:

• 4 medium zucchini
• 2 tablespoons olive oil
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme
• Salt and pepper to taste
• Juice of half a lemon

Instructions :

• Wash and cut the zucchini into thick slices.
• In a large bowl, whisk together the olive oil, rosemary, thyme, salt, and pepper.
• Cover the zucchini slices with this mixture and make sure they are well coated.
• Heat a grill over medium-high heat and grill the zucchini slices for about 2-3 minutes on each side, or until tender and have grill marks.
• Drizzle the lemon juice over the zucchini slices before serving. This citrus touch will enhance the flavor of the herbs and zucchini.

3. Zucchini and Tomato Salad with Basil Vinaigrette

Ingredients:

• 3 medium zucchini
• 2 medium tomatoes
• 1/2 cup fresh basil leaves
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 clove of garlic, minced
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Cut the zucchini into thin slices and the tomatoes into cubes.
2. In a large bowl, mix the zucchini and tomatoes.
3. In a blender or food processor, combine the basil, olive oil, balsamic vinegar, minced garlic, salt and pepper. Mix until you obtain a smooth vinaigrette.
4. Pour the vinaigrette over the zucchini and tomato salad and mix well.
5. If desired, sprinkle grated Parmesan cheese on top before serving. The combination of flavors will be a delight for your palate.

4. Zucchini Spaghetti with Avocado Pesto

Ingredients:

• 4 medium zucchini
• 2 ripe avocados
• 1/2 cup fresh basil leaves
• 1/4 cup walnuts
• 2 cloves of garlic
• Juice of 1 lemon
• 1/4 cup olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Using a vegetable spiralizer, turn the zucchini into zucchini spaghetti and place in a large bowl.
2. In a blender or food processor, combine the avocados, basil, walnuts, garlic, lemon juice, olive oil, salt and pepper. Process until you obtain a creamy mixture.
3. Pour the avocado pesto over the zucchini spaghetti and mix well.
4. If you prefer, sprinkle grated Parmesan cheese on top before serving. Avocado pesto puts a fresh and healthy twist on zucchini spaghetti.

5. Zucchini Rosti with Garlic Cream

Ingredients:

• 2 medium zucchini
• 2 medium potatoes
• 2 cloves of garlic, minced
• 1/4 cup sour cream
• 2 butter spoons
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Grate the zucchini and potatoes, then place them on a clean cloth. Squeeze excess water from the zucchini and potato zests.
2. In a large bowl, mix together the zucchini and potato zests, minced garlic cloves, sour cream, melted butter, salt and pepper.
3. Heat a large skillet with vegetable oil over medium-high heat.
4. Form small patties with the zucchini and potato mixture and fry them in the pan until golden and crispy on both sides.
5. Serve the zucchini rosti pancakes with a dollop of garlic cream on top. This dish is perfect as a side dish or as an appetizer.

6. Zucchini Stuffed with Mushrooms and Spinach

Ingredients:

• 4 medium zucchini
• 1 cup chopped mushrooms
• 1 cup chopped spinach
• 1/2 onion chopped
• 2 cloves of garlic, minced
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• Olive oil

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Wash the zucchini and cut them in half lengthwise. Using a spoon, scoop out the center of each half to make room for the filling.
3. In a large skillet, heat some olive oil and sauté the onion and garlic until golden.
4. Add the chopped mushrooms and spinach to the pan and cook until wilted.
5. Fill each zucchini half with the mushroom-spinach mixture.
6. Sprinkle crumbled feta cheese on top of each zucchini half.
7. Place the stuffed zucchini on a baking sheet and bake for 20-25 minutes, or until tender and the cheese is melted.
8. Serve hot and enjoy these stuffed zucchini with a Mediterranean touch.

7. Zucchini Soup with Coconut Milk

Ingredients:

• 4 medium zucchini
• 1 chopped onion
• 2 cloves of garlic, minced
• 1 can of coconut milk (400 ml)
• 4 cups of vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped fresh cilantro to decorate (optional)

Instructions:

1. In a large pot, heat the olive oil and sauté the onion and garlic until golden.
2. Wash and cut the zucchini into thick slices and add them to the pot.
3. Cook the zucchini for a few minutes until they begin to soften.
4. Add the coconut milk and vegetable broth to the pot and bring to a boil.
5. Reduce heat and simmer for about 15-20 minutes, or until zucchini is tender.
6. Use an immersion blender to puree the soup until smooth and creamy.
7. Season with salt and pepper to taste.
8. Serve the soup hot and garnish with fresh chopped cilantro if desired. Coconut milk gives this soup a creamy and exotic touch that you will love.

Dare to try these recipes and surprise your palate with the unique flavors that zucchini has to offer!