Have you grown courgettes in your garden? Then the harvest is likely to have been bountiful! Zucchini can be cooked in several ways. You can cut them into wedges and then brown them with Parmesan cheese and aromatic herbs. You can also cut them in half and stuff them with a stuffing made from sauteed meat and vegetables. Stuff the courgettes and bake them until soft. Alternatively, cut them into thin slices, bread them and put them in the oven to make crispy chips.
Ingrediants
Gratinated Zucchini Wedges
- 4 courgettes
- ½ cup (50 g) of freshly grated Parmesan cheese
- ½ teaspoon (1 g) of dried thyme
- 1/2 teaspoon (1 g) of dried oregano
- ½ teaspoon (1 g) of dried basil
- ½ g of garlic powder
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons (30 ml) of olive oil
- 2 tablespoons (7 g) of chopped fresh parsley
Doses for 4 servings
Stuffed Zucchini
- 4 medium courgettes, washed and halved lengthwise
- 2 tablespoons (30 ml) of extra virgin olive oil
- 40 g of finely chopped onion
- 3 finely chopped garlic cloves
- 20 g of finely chopped mushrooms
- 55 g of finely chopped celery
- 2 tablespoons (30 ml) of dry white wine
- 450 g of minced veal, beef or turkey
- 3 tablespoons (8 g) of chopped fresh basil
- 1 teaspoon (½ g) of chopped fresh rosemary
- 75 g of freshly grated Parmesan cheese
- 1 beaten egg
- 2 tablespoons (30 g) of softened butter
- 2 teaspoons (12 g) of salt
- 2 teaspoons (4 g) of pepper
Doses for 4-8 servings
Crunchy Zucchini Chips
- 1 medium zucchini
- 1 tablespoon (15 ml) of olive oil
- ½ cup (45 g) of breadcrumbs or panko
- 25 g of Parmesan cheese
- 1 egg
- 2 tablespoons (30 ml) of water
- ½ cup (65 g) of all-purpose flour
- 1 teaspoon (2 g) of paprika
- ½ teaspoon (1 g) of garlic powder
- ½ teaspoon (1 g) of black pepper
- ½ teaspoon (2 g) of salt
Doses for 2 servings
Steps
Method 1 of 3: Gratinated Zucchini Wedges
Step 1. Turn on the oven and prepare a baking sheet
Preheat the oven to 350 degrees Fahrenheit. Place a cooling rack on a pan with high sides. Spray cooking spray on the grill to prevent the zucchini from sticking together. Set the baking tray and cooling rack aside.
Step 2. Mix the cheese and seasonings
Measure 1/2 cup (50 g) of freshly grated Parmesan and pour it into a small bowl. Add the herbs and mix them well with the cheese. You will need:
- ½ teaspoon (1 g) of dried thyme;
- ½ teaspoon (1 g) of dried oregano;
- ½ teaspoon (1 g) of dried basil;
- ½ g of garlic powder;
- Kosher salt and freshly ground black pepper to taste
Step 3. Cut and arrange the courgettes on the wire rack
Wash 4 courgettes and remove the ends. Cut each courgette in half with a sharp knife carefully. Then cut each half into 2 parts until you get 16 wedges. Distribute them on the grid.
Step 4. Coat the zucchini with oil and seasonings
Pour 2 tablespoons (30 ml) of olive oil over the wedges, coating them evenly. Distribute the cheese and herbs evenly over the wedges.
Step 5. Roast the zucchini for 15 minutes
Bake the zucchini for 15 minutes. They should become soft and golden when cooked.
Step 6. Grate the courgette wedges for 2 to 3 minutes
Remove from the oven and set the grill to low. Place the pan about 7-10cm below the grill. Cook the zucchini for 2 to 3 minutes, so that they become crisp on the outside. Sprinkle 2 tablespoons (7 g) of chopped fresh parsley over the au gratin zucchini and serve immediately.
Avoid storing leftovers, as they tend to get mushy over time
Method 2 of 3: Stuffed Zucchini
Step 1. Preheat the oven and cut the courgettes
Set the oven to 190 ° C. Wash 4 medium courgettes and cut them in half lengthwise. Take a spoon and remove the pulp from the 2 halves. Move the pulp into a small bowl and set aside.
Step 2. Saute the onions, garlic and mushrooms for 4 minutes
Pour 2 tablespoons (30 ml) of extra virgin olive oil into a large skillet or saucepan and set the heat to medium. Add 40 g of finely chopped onion and sauté for 1-2 minutes. Add 3 cloves of garlic and 20 g of finely chopped mushrooms. Stir the vegetables and sauté them for another 2 minutes.
Step 3. Stir in the celery and zucchini pulp, then sauté them for 2 to 3 minutes
Finely chop 55 g of celery and add it to the sautéed vegetables. Take the zucchini pulp and pour it over the vegetables, then sauté them for 2 to 3 minutes.
Stir the vegetables from time to time to keep them from sticking
Step 4. Add the white wine and meat
Leaving it to cook over medium heat, add 2 tablespoons (30 ml) of dry white wine. Let it evaporate almost completely for 1 minute. Add 450 g of ground veal, beef or turkey. Break up the meat and mix it with the other ingredients until cooked through. Allow about 8 minutes.
Which dry white wine to choose? Try a Pinot Grigio, a Chardonnay or a Sauvignon blanc
Step 5. Add the herbs and let the meat cool
Mix 3 tablespoons (8 g) of chopped fresh basil and 1 teaspoon (½ g) of chopped fresh basil into the meat. Brown it for another 1-2 minutes. Turn off the heat and pour the filling into a bowl. Let it cool to room temperature.
Step 6. Add the Parmesan, egg, butter and seasonings to the meat
Grate 75 g of Parmesan cheese over the meat after it has cooled down. Beat an egg and pour it into the bowl with 2 tablespoons (30 g) of softened butter. Add 2 teaspoons (12 g) of salt and 2 teaspoons (4 g) of pepper. Mix it well.
Step 7. Stuff the courgettes with the meat
Place the 2 halves on a work surface. Pick up the meat with a large spoon or small cookie portioner, then stuff the zucchini.
Step 8. Roast the zucchini for 40 minutes
Take a pan and pour some water into it, calculating a depth of about 6 mm. Put the stuffed zucchini in the water and put the pan in the oven. Cook the zucchini in the preheated oven for 40 minutes. They should soften and brown. Remove from the oven and serve immediately.
Do they look a little dry? You can pour some cooking liquid on the zucchini before serving with the help of a spoon
Method 3 of 3: Crispy Zucchini Chips
Step 1. Preheat the oven and prepare a baking sheet
Set the oven to 200 ° C. Take a baking sheet and line it with cooking spray or alternatively parchment paper to prevent the courgettes from sticking. Set the pan aside.
Step 2. Mix the breadcrumbs and Parmesan
Get a shallow bowl or tart pan. Measure 1/2 cup (45g) of breadcrumbs or panko and 25g of Parmesan. Pour them into the bowl, mix them well and set aside.
Step 3. Beat the egg with the water
Place another shallow bowl or tart pan on your work surface. Break an egg into the bowl and add 2 tablespoons (30 ml) of water. Beat the egg and water until you get a homogeneous mixture. Set the bowl aside.
Step 4. Mix the flour with the toppings
Get another shallow bowl or tart pan. Measure 1/2 cup (65g) of all-purpose flour and mix in the seasonings well. You will need:
- 1 teaspoon (2 g) of paprika;
- ½ teaspoon (1 g) of garlic powder;
- ½ teaspoon (1 g) of black pepper;
- ½ teaspoon (2 g) of salt.
Step 5. Cut the courgettes into 6mm thick slices
Wash a medium zucchini and remove the ends. Carefully cut it into slices about 6mm thick using a sharp knife.
Step 6. Put the washers in the seasoned flour
Move the courgette slices to the bowl in which you seasoned the flour. Gently coat the zucchini with flour using your fingers.
You will need to divide the zucchini into several groups if they become heaped in the bowl
Step 7. Line the courgettes with the eggs
Take one washer at a time and dip it into the egg mixture. You should coat the entire slice with the liquid. Repeat the process with each washer.
Step 8. Bread the slices with the cheese flavored breadcrumbs
Coat the courgettes with the egg, dip them in the bowl in which you mixed Parmesan and breadcrumbs. Bread each slice evenly.
Step 9. Spread the chips on the baking sheet and pour a drizzle of oil over them
Bread the courgettes, arrange them on the pan you have prepared, creating a single layer. Pour 1 tablespoon (15 ml) of olive oil over the chips or spray them with cooking spray.
Step 10. Bake the zucchini chips for 20 minutes
Place the pan in the oven and cook the chips for 10 minutes. Turn them carefully and bake them for another 10 minutes. They should turn golden and crunchy. Serve them immediately.
- Avoid preparing them in advance, otherwise they will lose their initial consistency.
- Try serving the courgette chips with your favorite sauce.
