3 healthy and quick recipes to enjoy the vegetables all autumn!

At this time of year, you might think you’ve made every zucchini recipe there is. Well, luckily for us, zucchini is an extremely versatile vegetable. It’s great in pasta, tacos, salads and even in some cakes! You can grill it, bake it, sauté it and even eat it raw. In this article, you can discover 3 zucchini recipe ideas that are easy to prepare and perfect for fall!

3 Easy and Healthy Zucchini Recipe Ideas to Enjoy All Fall!

autumn dish zucchini recipe

Enjoy your courgette all year round, whether as a main dish in autumn or as a side dish in the oven! These recipes are easy, healthy, quick and more – there’s something for everyone!

Zucchini recipe: Pasta with zucchini and tomatoes

zucchini tomato spaghetti pasta

Zucchini Tomato Pasta is a healthy 20-minute pasta dinner that will be a staple on your fall menu! Tender and juicy zucchini and young tomatoes create a delicious sauce combined with fresh garlic, fresh basil and Parmesan cheese. This is one of the best and easiest vegetarian pasta recipes!


– Pasta. whole grain fussili or rotini. Penne pasta and farfalle are also excellent choices.
– 1 kg zucchini, cut into small pieces. There is no need to peel them. You can use a variety of green and yellow zucchini for more originality.
– Cherry or grape tomatoes cut in half (to release the juice that will serve as the base for the sauce).
– Finely chopped basil or parsley
– Chopped garlic
– Freshly grated Parmesan cheese
– Olive oil, salt and pepper. The oil is used to saute the vegetables and to bring it all together at the end when it is mixed. Salt and pepper are the final touches that complete this delicious seasonal dish.


1. Cut the vegetables into equal pieces.
2. Cook vegetables and pasta at the same time. Boil the water for the pasta and start cooking the vegetables at the same time. Zucchini should be cooked quickly over medium to high heat to keep them firm. Set the courgettes aside, then fry the tomatoes in a pan, adding the garlic for the last minute.
3. Add the fresh basil and cheese at the end and season to taste with salt, pepper, herbs and freshly grated parmesan. Add fresh basil or parsley at the end so they don’t cook together with the rest of the dish.

Recipe with zucchini: Tomatoes, aubergines and zucchini with garlic and parmesan in the oven

eggplant zucchini side dish idea

Baking tomatoes, eggplant and zucchini with garlic and parmesan cheese is a great and easy way to use up leftover summer vegetables!


– 3 medium-sized courgettes (approx. 1.5 kg)
– 1 medium-sized aubergine of approx. 1.5 kg
– 500 g cherry tomatoes or grape tomatoes
– 1 tablespoon of extra virgin olive oil
– 4 cloves of minced garlic
– 1/4 of a teaspoon of Kosher salt
– 1/4 tsp ground black pepper
– 2/3 cup freshly grated Parmesan cheese, divided
– 1/4 cup chopped fresh basil, divided
– 1/4 cup chopped fresh parsley, divided


1. Preheat the oven to 180°C. Lightly grease a deep roasting pan or ovenproof dish with cooking spray.
2. Cut the zucchini into quarters, then into half-inch slices, and place them in a large bowl (each piece of zucchini should be about 1.5 to 2.5 cm). Then cut the aubergine into rings, stick the rings and cut them. and cut them into pieces. Add them to the bowl with the zucchini. Cut the cherry tomatoes in half and add them to the bowl. Drizzle the sliced ​​vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup Parmesan, and half of the basil and parsley. Mix gently to combine.
3. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the dish with aluminum foil, then continue baking for another 10 to 20 minutes, until the vegetables are tender. Sprinkle with the remaining parmesan, basil and parsley and serve warm.

Recipe with potatoes with zucchini in the oven

vegetarian zucchini potato recipes


– 2 medium-sized zucchini quartered and in large pieces
– 4 medium-sized potatoes, peeled and cut into large pieces
– 1 medium red pepper, seeded and cut into pieces
– 1 clove of garlic, sliced
– ½ cup dry breadcrumbs
– ¼ cup olive oil
– paprika to taste
– salt to taste
– ground black pepper to taste


1. Preheat the oven to 200°C.
2. Cut all the vegetables into large pieces.
3. Combine zucchini, potatoes, peppers, garlic, breadcrumbs and olive oil in a medium baking dish. Season with paprika, salt and pepper.
4. Bake for one hour in the preheated oven, stirring occasionally, until the potatoes are tender and lightly browned.

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