Summer in Latvia often brings an abundance of harvest, and one vegetable that shows up in almost every garden is the zucchini. It grows quickly and in large quantities, so it’s no surprise that by mid-July we increasingly hear the question from neighbors or relatives: “Do you want a zucchini?”
Sometimes it feels like there are more zucchinis than anyone could possibly use—but in reality, this versatile vegetable is incredibly useful and can be prepared in many ways. Zucchini fits well in soups and stews, serves as a side dish or even the main ingredient in hot meals and desserts.
BNN takes a look at zucchini’s nutritional value and shares tried-and-true, simple, and delicious recipes suitable for both experienced cooks and beginners. We also remind readers that zucchini is excellent for baby food.
So if your garden is overflowing or you’ve been kindly offered some zucchini, now’s the perfect time to make the most of what summer gives!
Nutritional Value: Why Zucchini Deserves Respect
Zucchini may seem simple or plain—but it’s a nutritional powerhouse that offers significant health benefits for both adults and children.
Key benefits:
- Low in calories – only ~17 kcal per 100g, ideal for weight management.
- High water content (95%) – helps hydrate and cool during hot weather.
- Rich in potassium, magnesium, and vitamins C and B – supports heart, nervous system, and immune health.
- Fiber – aids digestion and improves metabolism.
- Antioxidants – reduce inflammation and promote cell renewal.
- Zucchini is also unlikely to cause allergies, making it safe for both children and seniors.
What to Do with an Overload of Zucchini – 6 Tasty Recipes
Zucchini’s neutral taste makes it perfect for both savory and sweet dishes. Here are six delicious ways to make use of it:
1. Classic Pan-Fried Zucchini in Flour and Egg
Simple, quick, and nostalgic—just like grandma used to make.
Ingredients:
- 1–2 young zucchinis
- 2 eggs
- 4–5 tbsp flour
- Salt, pepper, oil
Instructions:
- Slice zucchini into rounds, season with salt and pepper.
- Dip first in flour, then in beaten egg.
- Fry in a hot pan until golden and crispy.
Variation: Serve with sour cream mixed with dill and garlic—divine!
2. Zucchini and Cottage Cheese Pancakes – Perfect for Kids
Ingredients:
- 1 grated zucchini
- 200 g cottage cheese
- 2 eggs
- 5 tbsp flour
- Pinch of salt, sugar to taste
Instructions:
- Grate zucchini and squeeze out excess liquid.
- Mix with other ingredients.
- Spoon onto pan and fry until golden.
Tip: These taste great with jam, honey, or sour cream.
3. Hearty Zucchini and Minced Meat Stew
A lifesaver for any weekday dinner.
Ingredients:
- 500 g minced meat
- 1 medium zucchini
- 1 carrot
- 1 onion
- 1 tomato or 2 tbsp tomato paste
- Garlic, salt, pepper
Instructions:
- Sauté onion and carrot, then add minced meat.
- Once browned, add chopped tomato and zucchini.
- Simmer for ~20 minutes under a lid.
- Serve with rice or whole grain bread.
4. Chocolate Zucchini Cake – Moist and Unexpected
Ingredients:
- 2 eggs
- 150 g sugar
- 100 ml oil
- 200 g grated zucchini
- 200 g flour
- 30 g cocoa powder
- 1 tsp baking soda
Instructions:
Mix all ingredients, pour into a pan, and bake at 180°C for ~40 minutes.
Zucchini adds moisture but no flavor—kids won’t even know it’s in there!
5. Oven-Baked Stuffed Zucchini
Ingredients:
- Large zucchinis (cut lengthwise)
- Minced meat + rice + onion + tomato sauce
Instructions:
- Hollow out “zucchini boats,” chop the insides.
- Mix with pre-cooked meat, rice, and tomato sauce.
- Fill the boats, top with cheese, and bake ~30 min.
Tip: Add the cheese only in the last 10 minutes to avoid burning.
6. Zucchini Purée for Babies
Ideal as first solid food from around 6 months.
Instructions:
- Wash, peel, and remove seeds.
- Chop and boil or steam until soft.
- Blend into a smooth purée.
No salt, no sugar – just veggie goodness. Later, mix with potato, carrot, or chicken broth.
One More Idea… Zucchini “Spaghetti” with Garlic and Butter
For a light but elegant dinner, slice zucchini into ribbons or spirals, and lightly sauté in butter with garlic, pepper, and a dash of lemon juice. A perfect hot day meal!
Latvia’s summer is short but rich – and zucchini is one of its gems.
If your garden yields too many or someone offers you some – don’t say no. It’s not just a vegetable – it’s a source of kitchen inspiration.
BNN encourages readers not only to use their garden bounty but also to share their zucchini recipes, tips, and tricks. Maybe your family has a special zucchini sheet cake recipe passed down for generations? Or perhaps you’ve figured out how to sneak zucchini into burgers or appetizer platters?
Write to us, comment, and share on social media – and let the zucchini season live on! When the garden gives – enjoy it wholeheartedly!
Read also: BNN Tips | 10 ideas for a spontaneous summer trip in Latvia – without big expenses