Thai style zucchini
In kitchen practice, zucchini is usually washed thoroughly before cooking rather than peeled. The chef behind Drinks@Dinners, Evgeny Mikhailov, emphasizes washing garden-fresh zucchini to keep natural flavors intact. The restaurant primarily features zucchini as a staple ingredient, yet the same dishes can be prepared with zucchini in a variety of ways. He shares a simple, vibrant Thai-inspired method for preparing zucchini as a starter.
“Cut the zucchini into bite-sized pieces, grill them until lightly charred, finish with a ready-made Thai chili sauce to introduce sweetness, and garnish with fresh coriander,” the chef advises.
Another option from Mikhailov is a more complex dish—smoked fish and zucchini with ponzu sauce. The ingredients include smoked salmon or trout, zucchini, cucumber, honey, Borodino bread, olive oil, ponzu sauce, sour cream, salt, pepper, and fresh mint.
To start, slice the zucchini thinly and marinate in ponzu for about 10 minutes. Peel and cube the cucumber, then marinate with honey and finely chopped mint. Arrange on a plate with chopped smoked fish, then pat dry the zucchini to remove excess sauce and lay it over the fish. Slice Borodino bread thinly, season with salt and pepper, drizzle with a touch of olive oil, and dry in the oven. Finish with a dollop of sour cream and the bread chips for texture.
pumpkin dessert
Alexey Onegin, a chef and culinary blogger, notes that pumpkins can taste bland on their own due to high water content. He explains that flavor must be cultivated through technique. The key is to intensify zucchini flavor from the start by using bold spices, bright colors, or rich sauces.
Onegin also highlights an unconventional technique called confit for zucchini. This French method uses generous amounts of fat to create a rich, savory profile.
“Slice young zucchini, salt them, then heat olive oil in a large saucepan. Add peeled garlic, thyme, and a pinch of dried cayenne. Add the zucchini and cook on low heat, stirring occasionally, until the vegetable is completely tender and imbibes the oil and spice. It can be enjoyed hot or cold, as part of salads or bruschetta, on pizza, or folded into pasta with lemon juice and grated cheese.”
Chrtma
Gayane Breiova, the brand chef of Gayane’s restaurant, shares a traditional Armenian zucchini dish known as Chrtma. The recipe calls for zucchini, onions, dill, ghee, and salt.
“Saute finely chopped onions in oil until soft, then add sliced zucchini and bring to a boil. Sprinkle chopped dill over the top before serving.”
hummus from zucchini
Zarnizza Arkady Kuzevanov, the chef from a Tyumen restaurant, explains how to make hummus using zucchini. The ingredients include zucchini, green peas, peanuts, sesame seeds, garlic, lemon, vegetable oil, and salt.
“Small zucchini work best—the flesh of larger ones can be too thick and overpowering in flavor,” he notes. Cut the zucchini in half and remove the seeds. Boil the green peas, then peel them. A kilogram of zucchini pairs with about 600 g of peas. Roast 100 g peanuts, 100 g sesame seeds, and a head of garlic. Bake the garlic, peel, and blend with sesame and peanuts. Add roughly 300 ml vegetable oil and blend. Boil the zucchini in salted water, add the peas, then drain and rapidly chill in ice water. If needed, blend everything with the blanching water. Finish with sesame oil, lemon juice, salt, and pepper. Garnish with fresh mint when serving.
pickled zucchini
Andrei Kolodyazhny, a restaurant chef, recommends preserving young zucchini in a pickling technique similar to cucumbers. This is a practical idea for households with harvest surpluses or for winter use. Suggested for one liter jars are pumpkin, salt, sugar, cherry and currant leaves, dill flowers, mustard seeds, black pepper, garlic, 9% vinegar, and water.
Prepare zucchini by washing, peeling, and cutting into cubes. Layer in sterilized jars with dill, cherry leaves, and currants. Cover with boiling water, seal, and let sit for 15 minutes. The brining liquid is then heated with salt, sugar, peppercorns, mustard seeds, garlic, and vinegar before topping the jars. Fill to the brim, seal, and invert to vacuum seal. Wrap in a warm towel to cool and store in a cool, dry place. For winter storage, freezing is also recommended: choose young zucchini, wash, slice into rounds, blanch for three minutes in boiling water, then shock in ice water. Pat dry and freeze in freezer-safe containers with some space to allow expansion.
Another idea from Kolodyazhny is a zucchini-focused salad using steak. This dish combines lettuce, zucchini, potatoes, beans, tomatoes, roast beef, pickled daikon, and sunflower oil. The sauce is a mixture of egg yolk, Dijon mustard, vegetable oil, vinegar, salt, and pepper. The roast beef is marinated in salt, pepper, garlic, and thyme for three hours, seared, and finished in the oven at 180°C for 10 to 15 minutes. The sauce is whisked by combining egg yolks with vinegar and spices, then streaming in vegetable oil and Dijon mustard until smooth. The greens form the base, the potatoes fry to a crisp, zucchini slices grill, and cherry tomatoes are added with the sauce for a complete plate.
Zucchini and shrimp risotto
Matteo Lai, a chef, suggests a classic pairing of zucchini with seafood in a creamy risotto. The ingredients include shrimp, zucchini, butter, arborio rice, vegetable broth, onion, parmesan, dry white wine, thyme, parsley, olive oil, salt, and pepper.
Green zucchini parts are diced and sautéed with olive oil, salt, and pepper. They are then puréed with vegetable broth and basil. The white parts are cubed and cooked with onions in olive oil, then the rice is added and toasted. White wine is stirred in and allowed to evaporate before adding hot broth gradually. The rice is finished with mashed zucchini, shrimp, butter, parmesan, and thyme for a rich finish.
Korean pumpkin and zucchini jam
Sergey Lazarev, chef at Zaryadye, explores making jam from zucchini along with pumpkin. The combination can be surprising yet delightful when the harvest is plentiful.
Gather young zucchini, apples, pears, citrus zest, and sugar. Slice zucchini and fruits, grate the zest, and combine in a saucepan with sugar at a ratio of 600 g sugar per 1 kg produce. They note that zucchini releases water during cooking, and a splash of water can be added if necessary. Bring to a boil and simmer for about 15 minutes. If the jam isn’t tart enough, lemon juice can be added. Finish with thyme and a basil leaf for a fragrance that pairs well with sweet pancakes and cheese bruschetta.
Another Lazarev creation is Korean zucchini. This bright appetizer draws from Korean carrot preparations and is surprisingly quick to assemble. Use young zucchini, onions, carrots, garlic, sugar, salt, coriander, hot pepper, vegetable oil, vinegar, soy sauce, and sesame. Slice zucchini, carrots, and onions into thin strips, mix with spices, and let marinate for 30 minutes. Sprinkle sesame seeds before serving.