Zucchinis, which belong to the pumpkin family, are true all-rounders in the kitchen: they can be eaten raw, boiled, roasted, baked or grilled, as a snack, salad, soup, side dish or main course. They can even be used to make cakes. To help you succeed, we have selected the five best zucchini recipes for you, from savory to sweet:
Tom kha soup with zucchinis and mushrooms
Ingredients for 4 portions:
3 stalks of lemongrass
30 g ginger
30 g galangal
1 shallot
1 chili pepper
2 handfuls of coriander greens
2 kaffir lime leaves
600 ml vegetable soup
400 ml coconut milk
200 g shiitake mushrooms
4 small zucchinis
2 organic limes
60 g glass noodles
1 tsp brown sugar
2 tbsp tom kha paste
4 tbsp light soy sauce
Preparation:
- Clean the lemongrass and cut into small pieces. Peel and slice the ginger and galangal. Peel and dice the shallot. Rinse the chili pepper and coriander leaves; halve the chili pepper, pluck the coriander leaves and set aside.
- Bring the coriander stalks to the boil in a pan with the prepared ingredients, the kaffir lime leaves, the stock and the coconut milk and leave to infuse over a low heat for about 10 minutes.
- Meanwhile, clean the mushrooms and cut into pieces. Rinse the zucchinis and cut into wedges. Cut the limes into wedges too.
- Cook the glass noodles according to the packet instructions.
- Strain the soup and return to the pan.
- Chop some coriander greens and add to the pan with the mushrooms, zucchinis, limes, sugar, tom kha paste and soy sauce. Simmer for about 5 minutes and season to taste.
- Divide between bowls and garnish with the remaining coriander. Serve with the glass noodles.
Crispy deep-fried zucchini sticks with aioli
Ingredients for 4 portions:
Aioli
4 garlic cloves
2 very fresh egg yolks
1 teaspoon Dijon mustard
100 ml vegetable oil
100 ml olive oil
2 tsp lemon juice
Salt
2 stalks of parsley
Sticks
2 zucchinis
Salt
black pepper from the grinder
3 tablespoons flour
2 eggs
80 g panko flour
Vegetable oil for frying
Preparation:
- For the aioli, peel the garlic and press into a bowl. Mix with the egg yolk and mustard. Stir in the vegetable oil and 80 ml olive oil in a thin stream until a glossy cream has formed. Season to taste with lemon juice and salt.
- Pluck the parsley leaves and cut into strips. Pour the aioli into a small bowl, drizzle with the remaining oil and sprinkle with parsley.
- To make the sticks, rinse and clean the zucchinis. Cut into finger-thick sticks. Season with salt and pepper, dredge first in the flour and then in the beaten egg.
- Coat with panko breadcrumbs and fry in batches in hot oil for 4-5 minutes until golden brown.
- Drain on kitchen paper and serve with the aioli.
Zucchini and corn halloumi pancakes with dip
Ingredients for 4 portions
2 zucchinis
6 stalks of oregano
Salt
200 g halloumi
150 g canned corn
2 eggs
80 g flour (possibly more if required)
black pepper from the grinder
80 ml vegetable oil
250 g yogurt
2 tablespoons lemon juice
½ teaspoon organic lemon zest
3 tablespoons olive oil
Preparation:
- Rinse the zucchinis and oregano. Clean and grate the zucchinis. Mix in the salt and leave the zucchinis to stand for about 10 minutes. Set a little oregano aside for garnishing, pluck the leaves from the rest and chop.
- Grate the halloumi. Squeeze the zucchini and mix in a bowl with the halloumi, drained sweetcorn, oregano, eggs and flour. Season with salt and pepper.
- Take 1-2 tbsp of the mixture and place small mounds in a pan with hot vegetable oil. Fry for 3-4 minutes on each side until golden brown. Fry approx. 20 pancakes in batches.
- Mix the yoghurt with the lemon juice and zest, 2 tbsp of oil and a little salt and season to taste. Pour into small bowls, drizzle with the remaining oil and sprinkle with pepper. Serve with the pancakes on a platter or plates and garnish with fresh oregano.
Green lasagne with brie, zucchini and pine nuts
Ingredients for 4 portions
100 g pine nuts
300 g Brie
3 sprigs marjoram
800 g zucchini
Salt
90 g butter + a little for the mold
75 g flour
750 ml milk
black pepper from the grinder
grated nutmeg
300 g fresh green lasagne sheets
grated parmesan
Preparation:
- Toast the pine nuts in a pan without oil, leave to cool and set aside 1 tbsp. Remove the rind from the Brie and cut into slices. Finely chop the marjoram and also set aside 1 tbsp. Wash and clean the zucchinis and slice thinly lengthways. Blanch in boiling salted water for about 1 minute. Drain and leave to drain.
- Heat 75 g butter in a pan. Sprinkle in the flour and sauté until lightly browned, stirring constantly. Gradually pour in the milk and simmer for about 10 minutes, stirring constantly, until thick and creamy. Season the béchamel sauce with salt, pepper and nutmeg.
- Preheat the oven to 180 °C top/bottom heat. Grease a baking dish (approx. 20 × 30 cm) with butter. Cover the bottom of the dish with a layer of sauce. Add a layer of pasta dough. Cover with the zucchini slices, season with salt and pepper and place a layer of slices of sweetbread on top. Sprinkle with pine nuts and marjoram. Layer all the ingredients (except the Parmesan) in this way and finish with a layer of zucchini and béchamel sauce.
- Sprinkle with the Parmesan and flakes of butter and bake in the oven for approx. 25 minutes. Sprinkle with pepper and garnish with pine nuts and marjoram.
Zucchini nut cake with lemon cream
Ingredients for 1 springform pan with a diameter of approx. 26 cm
Dough:
4 eggs
200 g sugar
120 ml vegetable oil
700 g zucchini
4 tbsp lemon juice
2 tbsp organic lime zest
200 g ground hazelnut kernels
250 g flour
1 packet of baking powder
1 pinch salt
Cream:
1 sheet of gelatine
600 g whipped cream
200 g white chocolate
2 tbsp organic lime zest
2 tablespoons lemon juice
½ tsp vanilla extract
1 pinch of salt
Also: 1 tbsp organic lime zest for sprinkling
Preparation:
- Preheat the oven to 180 °C top/bottom heat. Line a springform pan (approx. 26 cm Ø) with baking paper.
- For the batter, beat the eggs, sugar and oil for about 10 minutes until frothy. Wash and clean the zucchinis and finely grate them with the peel. Fold into the egg mixture and stir in the lemon juice and lime zest. Mix the hazelnuts, flour, baking powder and salt and fold in.
- Pour the batter into the tin and bake in the oven for 30-40 minutes until golden brown. Leave to cool slightly, then remove the sides of the tin and leave the base to cool.
- For the cream, soak the gelatine in cold water. Bring 200 g of whipping cream to the boil in a pan and remove from the heat. Squeeze out the gelatine and dissolve in the cream while stirring. Chop the white chocolate and place in a bowl. Pour the whipped cream over it. Add the lime zest, lemon juice, vanilla and salt and stir well with a wooden spoon. Pour in the rest of the cream and blend with a hand blender.
- Cover with cling film and chill for 4-5 hours (or overnight). Before serving, whip the lemon cream with a hand mixer and spread over the cake until cloudy. Sprinkle with lime zest and cut the zucchini cake into pieces.
Book tip: Zucchini – the best recipes. Jan Thorbecke Verlag (ed.), 64 pages. ISBN-10 : 3799520201. ISBN-13 : 978-3799520201
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