Don't let the season's last zucchini go to waste: 6 quick, easy recipes you can make today
It’s the perfect time to use them in the kitchen without wasting any, choosing recipes that are easy, creamy, light, or baked au gratin. Late-season zucchini can be less watery and more flavorful, especially if they’re small, firm, and have shiny skin. Before letting them sit in the fridge drawer for too long, it’s worth turning them into dishes that still taste of sunshine but are already starting to feel like comfort food.
Why you should use the last zucchini of the season right away
Zucchini season runs mainly from late spring to the end of summer, although they’re now available almost year-round.Those purchased or harvested at the end of the season are worth paying special attention to: they can be perfect for baked dishes, creamy recipes, and one-dish meals to serve when the days start to get shorter.
When wondering how to cook zucchini in September, the answer depends on their size and texture. Small ones are ideal for quick cooking, while larger ones work well in gratin or stuffed recipes. If they have a lot of seeds, simply remove some of them before cooking.
Before you begin, keep three simple rules in mind:
- choose firm zucchini without any bruises;
- don’t wash them too far in advance, because they absorb moisture;
- dry them thoroughly before cooking, especially in the oven or air fryer.
Creamy zucchini lasagna: The vegetarian dish that feels like Sunday
Difficulty: easy. This recipe is within everyone’s reach, especially if the zucchini are sliced thinly and cooked evenly before assembling the layers.
Tip: Let the lasagna rest for a few minutes outside the oven before serving. This allows the sauce to settle, and the slices will hold their shape better on the plate.
Want to bring a tasty meal to the table ? Zucchini lasagna is the perfect solution for those looking for a vegetarian alternative to classic lasagna. Easy to prepare and full of flavor , this lasagna will win the palate of the whole family....
Air-Fried zucchini parmigiana: lighter but still cheesy
Difficulty: easy. The most important step is to cut the zucchini into even slices, so they cook at the same rate and don’t release too much water.
Tip: Before assembling the parmigiana, pat the slices dry with paper towels. It’s a simple step, but it helps achieve a drier, more pleasant texture.
Zucchini parmigiana in air fryer is the ideal twist for those who love the great Italian classics but are looking for a lighter, faster version. The idea came about almost by accident, on a hot summer day when turning on the oven seemed impossible...
Gnocchi au gratin with zucchini and mozzarella: A creamy dinner that brings everyone to the table
Gnocchi au gratin with zucchini and mozzarella is one of those recipes that turns just a few ingredients into a complete meal. The zucchini lightens the dish, the mozzarella adds a stringy center, and the gratin creates that crispy crust that makes you want to dig in right away.
Difficulty: easy. Just make sure to cook the gnocchi properly—they should remain soft without becoming too mushy before going into the oven.
Tip: Sauté the zucchini in a pan over high heat before adding them to the gnocchi. This helps them release excess water, so the gratin stays creamier and less watery.
Quick gnocchi gratin is the kind of easy comfort dish we love: melt-in-your-mouth, hearty and nicely golden on top. The gnocchi bake directly in the oven with tomato sauce, rosemary, zucchini, Parmesan and a generous layer of mozzarella. Ready in...
Baked zucchini rolls, little parcels filled with prosciutto and scamorza cheese
Difficulty: easy. You just need to be a little careful when slicing: slices that are too thick won’t roll up well, while slices that are too thin may break.
Tip: Lightly grill the zucchini before stuffing them. They become more pliable, roll up better, and absorb the smoky flavor of the scamorza without losing their texture.
Let's combine zucchini ham and cheese to make the best appetizer ever !
Air-Fried zucchini: Crispy and easy for dinner
Difficulty: easy. The only risk is stacking the zucchini too high in the basket: if air can’t circulate, they’ll stay soft instead of becoming crispy.
Tip: Add breadcrumbs, Parmesan, and a drizzle of oil only after you’ve thoroughly patted the zucchini dry. For a more aromatic result, top with mint, basil, or grated lemon zest.
Here's a deliciously crispy way to enjoy your zucchini with air fryer zucchini chips ! Prepared in no time with zucchini slices, these chips are perfect as a healthy snack or as an accompaniment to your favorite dishes :-) With their...
Creamy pasta with zucchini, cherry tomatoes, cream cheese, and lemon to bid farewell to summer
Difficulty: easy. It’s a simple recipe, but it requires balance: the cream should coat the pasta without overpowering the delicate flavor of the zucchini.
Tip: Save a ladleful of the pasta cooking water. It will help make the sauce smoother and ensure the cream is evenly distributed with every forkful.
Creamy pasta with zucchini, cherry tomatoes and lemon is a fresh, colorful first course that’s perfect for summer. Zucchini bring sweetness and lightness, fresh cherry tomatoes add a juicy Mediterranean touch, and cream cheese creates a...
How to store zucchini if you don't cook them right away
You can also freeze them, but it’s best to cut them up and blanch them briefly first. When raw, they tend to lose their firmness. For recipes like lasagna, parmigiana, gnocchi au gratin, and stuffed zucchini rolls, however, the advice remains the same: cook them while they’re still firm. The last zucchini of the season deserve a better fate than becoming mushy and forgotten in the fridge.
Ultimately, the question of what to do with so many zucchini has a very simple answer: alternate between oven-baked dishes, air-fried dishes, creamy pasta dishes, and stuffed recipes. That way, every zucchini finds its place, and late-summer cooking becomes much more interesting.
Daniele Mainieri
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