In What Ways Can You Cook Zucchini?

Zucchini can be prepared in many ways. It is not for nothing that the Mediterranean pumpkin shape is one of the most popular types of vegetables in Germany. The zucchini is suitable for cooking and frying, for eating raw and for baking, it can also be served hot and cold. Because of their mild taste, courgettes adapt to other food components and can therefore be combined well – as our zucchini minced meat pan with rice and all kinds of vegetables proves.

Raw zucchini goes particularly well with salads or as antipasti. For this purpose, the vegetables should be cut as small as possible or into thin slices. Grated or processed into a long spiral, zucchini makes a particularly good decoration.

If you want to steam zucchini, wash the fruit thoroughly beforehand and cut it into bite-sized pieces, such as cubes. Add the zucchini pieces to the pot with about two to three tablespoons of water and let the pieces steam with the lid closed. 500 grams of courgettes are cooked after about 8 to 10 minutes. For a more intense taste, you can also sauté the zucchini with onions and butter. The vegetables can also be fried in a pan with a little oil. Our recipe for fried zucchini in a sesame coating is particularly sophisticated, as is our zucchini frittata with parmesan.

Zucchini can also be prepared in the oven. For simple oven vegetables, brush zucchini slices with a little oil and season with salt and fresh herbs as desired. Then cook on a baking tray lined with baking paper for 10 to 15 minutes in a preheated oven at around 200 degrees. Another variant is provided by our recipe for zucchini and tomato casserole.

In summer, the grill is one of the popular cooking stations for Mediterranean vegetables. To do this, first cut the zucchini into slices about one centimeter thick, which are then placed on the grill and grilled for about two to three minutes on each side. The grilled slices can then be seasoned with pepper and salt. Grilled courgettes can also be prepared on the grill with a homemade marinade. Speaking of grilling: Our recipe for zucchini chutney provides the ideal accompaniment for every barbecue experience!

Round courgettes are good for stuffing. To do this, wash the zucchini, cut off a “lid” and scrape out the pulp. Then finely chop the flesh and mix with the other ingredients of the filling – for example with minced meat, parmesan, onions, tomatoes, or ready-soaked bulgur. The filling is then seasoned well and placed in the cavity of the cored zucchini. The vegetables then have to cook in the oven at 180 degrees for about 40 minutes.