How to Season Zucchini? Many possibilities

How to Season Zucchini

Zucchini has a taste that is not very pronounced in itself. It takes on the flavor of the other ingredients that are also in the pan. That is why it is so nice to bake or stew other herbs or to put in the zucchini soup. But how to season zucchini?

How to season zucchini?

  • Garlic
  • Flat leaf parsley
  • rosemary
  • Thyme
  • White Pepper and salt
  • Red pepper
  • Paprika powder
  • Oregano
  • Basil

There are of course other seasonings that are not herbs or spices. Onion, olive oil, cheese and of course the other vegetables with which the zucchini is prepared give off flavour.  

Which Herbs For Zucchini?

Many herbs go well with zucchini. We do not all use these herbs in a dish at the same time. Later in the blog, dishes are described that tell when the herbs are added to and the amount.  

The stated amount is calculated on 2 persons and are level tablespoons and teaspoons. 

Do you want to know how you can prepare zucchini with the herbs from this blog? Read our other blog ‘ How to Prepare Zucchini? ‘.

Zucchini Baking Herbs 

You can bake zucchini. Various herbs and spices can also be added. 

  • 1 Garlic Clove or 1 tsp Garlic Powder 
  • Salt and pepper to your liking 
  • 2 tbsp olive oil (or more as desired) 
  • 2 tsp Oregano  

Cut long strips of the rinsed zucchini. Make the bars half a centimeter thick. Now fry the garlic in olive oil and then add the zucchini. Fry one side until nice and light brown and turn the zucchini.

how to season zucchini

Sprinkle the Oregano in the oil and stir it in a bit and let the zucchini slide through. Now turn the zucchini so that you can brown the other side. The herbs are now soaking into the zucchini nicely. Taste to see if enough herbs have been added, otherwise you can add a little. Add salt and pepper as desired.  

Zucchini Soup Herbs 

  • 2 cloves of garlic 
  • 1 handful of basil 
  • 1 handful of parsley 
  • Salt and pepper 

Other seasonings are olive oil and possibly (vegan) cheese and Turkish bread to bind the soup. 

In a soup pot, fry the zucchini in oil, which have been cut into cubes, for a while. Add the garlic and basil and stir for a while. Add salt and pepper to your liking and pour in 1 liter of garden herb stock. A small Turkish bread in small pieces could be added to thicken the zucchini soup.

You can also puree the zucchini soup and make it into a smooth soup. Taste to see if there are enough herbs in the zucchini soup, otherwise you can add herbs now. Serve with grated cheese (Prosociano from Violife for example) and flat parsley leaves over the zucchini soup. Enjoy your meal! 

Pickling Zucchini With Herbs

  • 4 cloves of garlic thinly sliced 
  • 20 sprigs of Thyme 
  • Olive oil

There is still some work to do before you start canning zucchini. The well-washed zucchini are cut into slices of half a centimeter. Grill the courgettes in oil in a grill pan or oven and let them cool. 

Pour some oil into a clean preserving jar, which has been cleaned according to the preserving procedure. Add garlic slices, zucchini and thyme alternately until the jar is full. Halfway through, top up with oil and squeeze out the air between the zucchini. Then continue building the zucchini and seasoning until the jar is full. 

To preserve the zucchini, fill the preserving jar with oil and close the lid tightly. Put the jar away in a dark room where it is also cool. This way the zucchini can be kept longer. 

After a month, the herbs are well absorbed. This is called canning zucchini. When everything has gone well, the zucchini can be kept for a long time. You could make a delicious dressing from the oil with herbs when the zucchini is eaten.  

Grilled Zucchini Herbs

  • 2 tbsp Paprika powder 
  • Pinch Pepper and salt 
  • 4 tbsp olive oil 

Wash and cut one zucchini into half-centimeter slices.  

Mix the herbs with the olive oil in a bowl and add the zucchini. Let the herbs soak in for a while. Grill the zucchini until light brown on both sides. Serve the grilled zucchini and enjoy! Enjoy your meal! 

Zucchini Stew With Herbs

  • ½ tsp Dried Rosemary 
  • ½ tsp Dried Thyme 
  • 2 tbsp olive oil 
  • ½ tsp onion powder 
  • Salt and pepper 

Also 1 can of diced tomatoes, so that it can stew. 

If you don’t have Rosemary and Thyme or if you want something different, Provincial herbs are also delicious. 

1 zucchini cut into cubes. Fry these in the olive oil. Add 1 can of diced tomatoes to the pan. Stir the diced tomatoes through the zucchini and add the herbs. Put the lid on the pan and let the zucchini simmer for about 15 minutes. Add salt and pepper. Then taste whether there are enough herbs and whether you need to stew the zucchini even further. Taste what you may be missing. Add this and stir well. Delicious with rice and pasta.

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