Boiled zucchini might seem like a humble dish, but it opens up an incredible world of culinary possibilities. From simple side dishes to starring roles in salads and more, boiled zucchini can be the perfect base for numerous meals. In this article, we'll explore several delightful recipes that showcase the versatility of this mild-flavored vegetable.
Simple Boiled Zucchini
Let's start with the basics:
- 500g zucchini, trimmed and cut into rounds or strips
- 1 tsp salt
- 2 tbsp olive oil
- Optional: 1 clove garlic, minced
Boil the zucchini until tender but still firm (about 5-7 minutes). Drain well and toss with olive oil, salt, and garlic if using.
Boiled Zucchini Salad
Transform your boiled zucchini into a refreshing salad:
- 500g zucchini, trimmed and cut into half-moons
- 100g cherry tomatoes, halved
- 50g red onion, thinly sliced
- 50g feta cheese, crumbled
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Boil the zucchini until tender, then drain and let cool. In a bowl, combine zucchini with tomatoes, red onion, and feta cheese. Whisk together olive oil, lemon juice, oregano, salt, and pepper for the dressing. Pour over salad and toss to coat.
Creamy Zucchini Soup
A heartwarming boar zcuccini soup recipe:
- 700g zucchini, trimmed and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 600ml vegetable broth
- 100g heavy cream (or coconut milk for vegan version)
- Salt and pepper to taste
Heat the olive oil in a large pot, add onion and garlic, and sauté until softened. Add zucchini, coat with oil mixture, then add vegetable broth. Boil gently until tender (about 15 minutes). Blend until smooth, stir in heavy cream or coconut milk, and adjust seasoning.
Zucchini Alfredo Pasta
A creamy pasta dish using boiled zucchini:
- 300g zucchini, trimmed and chopped
- 250g fettuccine or spaghetti
- 1 cup (240ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
- 3 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Boil the zucchini until tender. Drain but reserve ½ cup of water. Blend zucchini with heavy cream and Parmesan cheese until smooth. In a large pan, heat olive oil and sauté minced garlic for 1 minute. Cook pasta according to instructions, then drain and add to the pan with garlic. Pour in the zucchini-cream sauce, adding reserved water as needed to adjust consistency.