Today I want to take you into the world of zucchini. This versatile vegetable is not only delicious, but also very healthy. Discover my best zucchini recipes and everything you need to know about zucchini – from the different varieties to the health benefits to tips on storage and preparation. And be sure to try the latest recipe: zucchini salad with mozzarella, lemon and chili! Enjoy reading and preparing.
My favorite zucchini recipes for you
First, I would like to introduce you to my favorite zucchini recipes. You can find them all here on my blog.
Each of these recipes has a special story: I came up with the zucchini and parsley quiche, for example, because I wanted to bake a healthier version of a quiche. And I made the fritters with zucchini and chard from my parents’ garden. The vegetarian stuffed zucchini is based on a recipe by Yotam Ottolenghi. I thought of the vegan zucchini cannelloni for my friend Martina. So she had a simple and vegan dish for Christmas. The potato and zucchini casserole came about because I just wanted something unusual for breakfast.
You can see that zucchini is very versatile and not boring at all. Try one of these recipes or my latest zucchini recipe and let me know which is your favorite! Leave a comment or write to me. I look forward to your thoughts, ideas and suggestions.
The zucchini salad – The latest recipe on my blog
The recipe is based on the zucchini salad from one of my favorite chefs, Jamie Oliver. The salad is ready in a flash, as it takes no more than 10 minutes. Chop the ingredients, then prepare the dressing and mix everything together in a bowl. That’s it.
Before you start preparing, check out my tips and tricks for preparing and storing zucchini.
What exactly is a zucchini?
The zucchini may look like a cucumber, but it is actually related to the pumpkin. It is actually a fruit, at least from a botanical point of view, but is used as a vegetable in the kitchen. And it is not only available in green, but in many different shapes and colors. You can find out what they are right here.
What types of zucchini are there and which are best for zucchini salad?
The zucchini family comes in all sorts of colors and shapes. And here are some of them:
- Green zucchini: The classic. It is available in most supermarkets.
- Yellow zucchini: It has a slightly sweeter taste, making it ideal for zucchini salad.
- Round zucchini: Because of its shape, this variety is perfect for stuffing and baking in the oven.
- Striped zucchini: These varieties are a great addition to colorful dishes.
I often find special varieties at the weekly market on Karl-August-Platz. A trip there is worth it!
Why is zucchini so healthy?
As a nutritionist, I am always looking for foods that are not only delicious but also healthy. And zucchini is exactly that:
- She has few calories.
- It consists of 95% water. This is great for our skin and hydration.
- It is also rich in Dietary fiber. They are good for our digestion.
- It contains Vitamins A, C and B. They strengthen our immune system.
- It also provides Minerals such as potassiumThis is not only important for strengthening our heart, but also good for our muscles.
As a zucchini salad, in a casserole or grilled – there are so many different ways to prepare zucchini
The zucchini is a real all-rounder in the kitchen and you can enjoy it in so many different ways:
- Raw – In a zucchini salad or as a snack.
- Cooked – In soups or stews.
- Fried – In the pan with some olive oil.
- Grilled – Simply place it on the grill and then drizzle with some olive oil.
- Baked – In casseroles or as zucchini bread.
- Steamed – Gently cooked to preserve the nutrients.
Tips for storing zucchini
To keep your zucchini nice and fresh, here are some storage tips:
- In the fridge – It is best to store zucchinis in the vegetable drawer.
- In a plastic bag – This preserves the moisture of the vegetables.
- Do not wash before storing – This extends the shelf life.
- durability – Zucchini will last in the fridge for about 4-5 days.
Can you freeze zucchini?
Yes, it works great! Here is my tip:
- Wash the zucchini thoroughly and cut into even slices.
- Blanch briefly (1-2 minutes in boiling water).
- Then allow to cool completely and drain well.
- Then put portions into a freezer bag and freeze!
Frozen zucchini will last for about 3 months in the freezer. After thawing, it won’t be as crisp as fresh zucchini, but freezing is perfect to avoid having to throw it away.
Even more exciting facts
- Small zucchini often taste more aromatic than large ones and have fewer seeds.
- The peel is not only edible, but also contains many nutrients. So never peel zucchinis.
- Zucchini flowers are a delicacy – stuffed and fried they are really delicious! You should definitely try this recipe. It’s not difficult and really good!
Conclusion: Zucchini salad and much more
That was my big zucchini guide! I hope you are now as enthusiastic about this great vegetable as I am. Maybe it will inspire you to whip up a delicious zucchini dish this evening? Which one is it? Do you perhaps make this zucchini salad? Or do you have any questions about zucchini? I look forward to your comments!
See you soon and enjoy your meal!
PS: Don’t forget to pick up a zucchini the next time you go shopping. Who knows, maybe it will become your new favorite vegetable! But for now, enjoy this recipe.
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Description
Jamie Oliver’s zucchini salad is perfect for summer. The combination of raw zucchini, spicy chili and creamy mozzarella is simply irresistible. Here is my version with a little twist:
- Wash the zucchinis and cut them into thin slices using a vegetable peeler. Place in a large bowl or dish and set aside.
- Chop the mozzarella and pour it over the zucchini.
- Halve the chili, remove the seeds and chop finely. Add to the zucchini and mozzarella.
- Prepare the dressing. To do this, mix the zest of half an Amalfi lemon, the juice of the lemon and the olive oil with 1/2 teaspoon of salt and some freshly ground black pepper and pour over the zucchini, mozzarella and chili.
- To serve, sprinkle the mint or basil leaves over the salad.
Notes
Tip 1: Instead of mozzarella, you can also use feta cheese. However, I recommend using fresh oregano instead of mint or basil leaves.
Tip 2: You can also bake the combination in the oven. To do this, put the zucchini, mozzarella, chilies and dressing in an ovenproof dish and bake it in the oven at 180 °C top and bottom heat for about 10 minutes.
Here’s how to do it – roll it up or simply put it in a fireproof bowl
- Preparation: 10 mins
- Cook: 0 mins
- Category: lettuce
- Method: Fresh
- Cuisine: International
