Boiling zucchini is a surprisingly versatile technique that preserves its bright green color, delicate flavor, and nutrient-packed crunch. Whether you’re looking for a quick side dish, a nourishing soup, or a cozy casserole, boiled zucchini can be transformed into countless comforting dishes. Below, we share three approachable recipes that showcase the magic of this humble summer veggie.
1. Simple Boiled Zucchini with Herb Butter
This classic preparation lets the zucchini shine. The herb butter adds a fragrant finish, turning a plain boiled cut into a restaurant‑level accompaniment.
- Whole zucchini – 600 g
- Butter – 50 g
- Fresh parsley – 10 g
- Fresh basil – 8 g
- Lemon zest – 2 g
- Salt – 3 g
- Black pepper – 1 g
Fill a large pot with water and add a pinch of salt. Place the sliced zucchini into the pot and boil for 3–4 minutes until just tender. Drain, then toss with melted butter mixed with finely chopped parsley, basil, and lemon zest. Season with pepper.
2. Creamy Yoghurt Zucchini Soup
Turn boiled zucchini into a silky, protein‑rich soup perfect for lunch or a light dinner. The Greek yoghurt keeps it creamy yet tangy.
- Boiled zucchini – 300 g
- Water or vegetable broth – 400 g
- Plain Greek yoghurt – 120 g
- Fresh dill – 5 g
- Garlic clove, minced – 2 g
- Olive oil – 15 g
- Salt – 4 g
- Black pepper – 1 g
Using a blender, puree the boiled zucchini with broth, yoghurt, dill, and garlic until smooth. Warm the mixture in a saucepan, drizzling a little olive oil over the surface. Finish with salt and pepper, then serve hot with a swirl of yoghurt on top.
3. Zucchini Gratin with Parmesan
A comforting baked dish that turns boiled zucchini into a golden‑roasted gratin studded with cheese crust.
- Boiled zucchini – 350 g
- Parmesan cheese, grated – 60 g
- Milk – 80 g
- All‑purpose flour – 5 g
- Butter – 20 g
- Fresh thyme – 4 g
- Salt – 3 g
- Black pepper – 1 g
Preheat the oven to 190 °C. In a small saucepan, melt butter and stir in flour to create a roux. Gradually whisk in milk, cooking until the sauce thickens. Mix in half the Parmesan, thyme, salt, and pepper. Combine the sauce with the boiled zucchini, then spread in a greased baking dish. Sprinkle the remaining Parmesan over the top and bake for 15–20 minutes until golden brown.
These boiled zucchini dishes showcase the vegetable’s adaptability—from a simple side to a flavorful soup and a comforting gratin—making it an essential ingredient for healthy, delicious meals.