Radek Tesár 13. 9. 2025 clock 3 minutes video
Zucchini is really everywhere you look at: in the garden, market, fridge. Take advantage of it thanks to these three proven recipes that will please and surprise.
Whether you have surpluses from the garden or just a taste for something seasonal, it is an ideal ingredient. It is lightweight, quickly treated and greatly absorbs the tastes of herbs, spices and cheeses. We have prepared three variations that you will love: fine soup, rich pasta with spinach balls and elegant stuffed. Each recipe can be easily adapted and all connects one. Delicious taste of summer.
Do you have a surplus of zucchini at home? How about trying to load it? Watch the video recipe:
Recipe for zucchini soup with basil
Ingredients (4 portions):
– 4 tablespoons of extra virgin olive oil
– 1 smaller onions, coarsely sliced
– 600 g zucchini, sliced into thicker slices
– 200 g of potatoes, peeled and diced
– 750 ml of vegetable broth
– freshly ground black pepper
– A handful of fresh basil
– 30 g of grated parmesan
Procedure::
1. Heat the oil in the pot, add the onion and zucchini and roast for about 5 minutes.
2. Add potatoes, broth and pepper. Bring to the boil and then download the flame. Cook over low heat for about 20 minutes until the vegetables are softened.
3. Remove from the plate, add basil and mix smoothly. Stir in the parmesan or heat, and serve with a drop of olive oil.
Pasta recipe with zucchini sauce and spinach balls
Ingredients (4 portions):
Pasta and sauce:
– 300 g pasta
– 4 tablespoons of olive oil
– 1 clove of garlic, finely chopped
– 1 smaller red chili pepper, chopped
– 300 g grated zucchini
– salt and pepper to taste
– 40 g parmesan to sprinkle
Spinach balls:
– 600 g young spinach leaves
– 2 eggs
– 1 garlic clove, chopped
– a pinch of nutmeg
– 50 g breadcrumbs
– 20 g parmesan
– olive frying oil
Procedure::
1. Shine the spinach briefly, allow to cool, squeeze the water and chop roughly. Mix it with eggs, garlic, nutmeg, breadcrumbs and cheese. Create balls and fry them until golden.
2. Cook the pasta Al dente in boiling salted water.
3. Heat the oil in the pan, add garlic, chili and zucchini. Rest for 3-4 minutes.
4. Pour pasta, mix them with zucchini sauce and season with salt and pepper.
5. Sprinkle with parmesan and decorate with spinach balls.
Recipe for stuffed zucchini flowers in batter
Ingredients (4–6 portions):
To flowers:
– 12 zucchini flowers
– olive frying oil
Filling:
– 125 g mascarpone
– 6 tablespoons of breadcrumbs
– 1 egg + 1 yolk
– 3 tablespoons of parmesan
– 2 tablespoons chopped fresh parsley
– 1 tablespoon of chopped walnuts
– salt and pepper
Fatter:
– 1 egg + 1 white
– 60 g of plain flour
– 5 tablespoons of cold water
– a pinch of salt
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Procedure::
1. Mix the ingredients to the filling into a smooth mass. Carefully fill the flowers and close their ends.
2. Prepare the batter by mixing all the ingredients smoothly. Soak the flowers in the batter and let it drain.
3. Fry on medium oil until golden from both sides. Dry on a paper towel and serve warm.
