As the end of the season approaches, Europe 1 offers you three easy-to-make zucchini recipes.
Stuffed, sautéed or in carpaccio, discover three ways to savor them.
There are only a few weeks left to enjoy zucchini, the ultimate summer vegetable.
Pierre Herbulot and Marion Sauveur, journalists specializing in gastronomy, offer you three very simple recipes to make with zucchini: carpaccio, stuffed or sautéed.
Check them out below.
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1. Zucchini carpaccio
Ingredients
A few small, firm yellow and green zucchini
Feta cheese
1 dash of hazelnut oil
Salt and pepper
Lime
1.
Put the feta in the freezer for two hours.
2.
Slice the zucchini very thinly on a mandolin and place them on a plate.
3.
Sprinkle with a drizzle of hazelnut oil.
4.
Season with a dash of lime, salt and pepper.
5.
Take the feta out of the freezer and grate it over the plate.
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2. Zucchini sautéed in a pan
Ingredients
A few zucchini, long but not too big
1 drizzle of olive oil
Salt and pepper
Hazelnuts or pine nuts, to taste
Fresh herbs (oregano, basil or mint)
Grated Parmesan (optional)
1.
Cut the zucchini into one-centimeter cubes.
It is important: in rounds, they will be too soft.
Do not remove the skin: all the vitamins are concentrated there and it will help the zucchini to stick.
2.
Brown the courgettes in a sauté pan with a little olive oil over high heat.
The zucchini needs to disgorge and its water to evaporate.
3.
Do not cook them too long: the zucchini must be golden but above all remain crunchy.
4.
Add a few chopped hazelnuts, for a treat, or pine nuts, to taste.
5.
At the end of cooking, add fresh herbs such as oregano, basil or mint.
6.
Once out of the heat, salt (especially not before)
7.
For the sweet tooth, serve them with grated Parmesan.
3. Zucchini stuffed with a flowing heart of gorgonzola
Ingredients for 4 persons :
4 round courgettes
300 g ground beef
A clove of garlic
300 g of dry bread soaked in milk
1 egg
50g of gorgonzola
Parsley and chervil
Parmesan
1.
Start by cutting off the heads of the courgettes and hollow them out by hollowing out the inside with a knife.
Set them aside, upside down to drain them.
2.
Soak the bread in milk.
Cut the flesh from the zucchini into small pieces and put it in a salad bowl.
Add the minced meat, half a finely chopped garlic clove, coarsely chopped parsley and chervil and mix this stuffing with your hands.
3.
Then add the softened and drained bread, salt, pepper and an egg before mixing again until a homogeneous filling is obtained.
4.
To assemble, put a nice tablespoon of stuffing in each zucchini.
Use your thumb to shape a small cavity and slip in the equivalent of a teaspoon of gorgonzola, cover with stuffing and add a drizzle of olive oil before baking for 45 minutes at 160 degrees (don't forget to cook the "caps" of each zucchini as well).
5.
Right out of the oven, sprinkle generously with grated Parmesan and close the courgettes with their caps.
It's ready.