Summer is not the time to spend half a day next to a hot stove. Summer is for shade, cold drinks and lunches that are on the table quickly, without turning the kitchen into a sauna. And if you have zucchini and a proper fragrant tomato on hand, you are already halfway to a good lunch.
Weekly menu: 7 quick summer lunches with zucchini and tomatoes when you do not feel like standing by the stove
Zucchini, tomatoes, a little cheese, a few eggs, pasta, rice and puff pastry. From these summer basics, you can put together seven lunches in one week that do not require a cooking diploma and do not trap you by the stove.
Anyone who says you have to spend half a day next to a hot stove for a good summer lunch is very wrong. Summer is for enjoying yourself, a cold drink and food that almost cooks itself while you chase the shade.
Nature gives us the best things at this time of year: the first homegrown zucchini and that real fragrant tomato that has nothing to do with the plastic winter version from the store.
Because I know you do not feel like complicating things in the heat, here are 7 express lunches for every day of the week. All dishes are light, full of flavor, ready in under half an hour and made for two people. It does not matter whether you are a home cook or you can barely boil water. These recipes are written so they work the first time.
Grab a basket from the garden or stop by the market and let’s cook.
Lunches by day
Summer one-pan frittata
Mondays are heavy enough on their own, so lunch should be light and express. A frittata is basically a richer, upgraded omelette that you make in one single pan. No complications, minimal dishes.
Ingredients
- 1 medium zucchini
- 4 large eggs
- 2 tablespoons milk or sour cream
- 50 g young cheese, such as mozzarella or feta
- 1 clove garlic
- A pinch of dried marjoram
- Salt, pepper and olive oil
Method
- Prepare the vegetables: Wash the zucchini and grate it on a regular grater. Finely chop the garlic clove.
- Egg mixture: In a bowl, beat 4 eggs well with a fork, add two tablespoons of milk or sour cream, a pinch of marjoram, salt and pepper.
- Sautéing: Heat a little olive oil in a pan. Add the chopped garlic and let it smell fragrant. Be careful, about 10 seconds is enough so it does not turn bitter. Then add the grated zucchini to the pan and sauté for 3 to 4 minutes, until it releases water and softens.
- Combine: Lower the heat to minimum. Spread the zucchini evenly over the bottom of the pan and pour the egg mixture over it. Crumble the young cheese over the top.
- Cooking: Cover the pan with a lid and leave it on low heat for 5 to 7 minutes, until the eggs are set on top as well. Cut into triangles and lunch is ready.
Crispy baked zucchini patties
Zucchini patties are a summer legend, but classic frying in a liter of oil in a hot kitchen? No, thank you. We are making them in the oven. They will stay crispy, and the kitchen will stay clean.
Ingredients
- 2 medium zucchini
- 1 egg
- 4 to 5 tablespoons breadcrumbs
- 3 tablespoons grated parmesan
- 1 clove garlic
- Salt and pepper
- For the sauce: 1 Greek yogurt, a little fresh mint or chopped garlic
Method
- The key step, squeezing: Grate the zucchini, salt them well and leave them in a colander for 10 minutes. Then take them in your hands and squeeze out as much water as possible. If you do not do this, the patties will be soft and may fall apart.
- Mixture: Add the egg, breadcrumbs, parmesan, chopped garlic and pepper to the squeezed zucchini. Mix everything together by hand. The mixture should be firm enough to shape into patties. If it is too wet, add another tablespoon of breadcrumbs.
- Shaping: Heat the oven to 200 °C. Line a baking tray with baking paper. Shape the patties with your hands. For two people, you will get about 6 to 8. Place them on the tray and flatten them with your palm.
- Baking: Bake for about 15 to 20 minutes. Halfway through baking, carefully turn them once so they become golden on both sides.
- Sauce: While the patties are baking, mix Greek yogurt with a little mint or garlic and salt in a small bowl. Dip the warm patties into the cold sauce.
Creamy one-pan pasta with roasted cherry tomatoes
This recipe took over the world years ago, and for good reason it is still the king of summer pasta. Everything bakes in one dish, while you rest.
Ingredients
- 250 g pasta, such as fusilli or penne
- 300 g cherry tomatoes
- 1 whole block of feta cheese, about 150 to 200 g
- 2 cloves garlic, they can be whole and unpeeled
- Plenty of olive oil
- Fresh basil
- Salt and pepper
Method
- Everything into the baking dish: Place the whole block of feta cheese in the center of a smaller baking dish. Scatter the washed cherry tomatoes around it. Add two cloves of garlic. You can just lightly crush them with a knife.
- Oil and seasoning: Drizzle everything generously with olive oil. Tomatoes love it. Add pepper and a little salt, but be careful because feta is already salty.
- Baking: Put the baking dish into an oven heated to 200 °C for about 20 minutes. The tomatoes should burst and the feta should soften.
- Pasta: While the cheese and tomatoes are baking, cook the pasta in salted water according to the package instructions. When it is cooked, drain it, but save half a cup of pasta water.
- Magic: Take the baking dish out of the oven. Mash the softened feta, burst tomatoes and garlic with a fork until you get a creamy pink sauce. Add the cooked pasta to the baking dish, add fresh basil and mix well. If it is too thick, add a little of the reserved pasta water.
Fresh lemon risotto with zucchini
When the heat presses down outside, you need something citrusy and fresh. This risotto combines creamy texture with the freshness of lemon, while zucchini adds that proper summer note.
Ingredients
- 150 g risotto rice, such as Arborio
- 1 small zucchini
- Half an onion
- Zest and juice of half an organic lemon
- About 500 ml hot stock, it can be made from a cube
- A glass of white wine, optional but recommended
- 30 g butter
- 2 tablespoons parmesan
Method
- Prepare the vegetables: Chop the onion as finely as possible. Cut the zucchini into very small cubes. The smaller they are, the faster they will cook.
- Sautéing: Heat a little olive oil in a saucepan, sauté the onion until it turns translucent, then add the rice. Toast the rice for about a minute, until the grains become glossy.
- Deglaze and add liquid: If using wine, pour it over the rice now and stir until the alcohol evaporates. If you are not using wine, skip this step and start adding the hot stock. Always add just one ladle at a time. When the rice absorbs the liquid, add the next ladle and keep stirring gently.
- Add zucchini: After 10 minutes of cooking the rice, add the diced zucchini to the saucepan. Continue adding stock for another 5 to 7 minutes. The rice should be al dente, meaning still slightly firm to the bite.
- Final touch: Remove the saucepan from the heat. Stir in the butter, parmesan, grated lemon zest and juice of half a lemon. Cover for 2 minutes so the risotto becomes as creamy as possible, then serve.
Express summer tomato galette
Friday is the time for something a little more stylish, something that looks like it came from a magazine but is ready in just a few minutes. We will use store-bought puff pastry. No rolling, just open it and create.
Ingredients
- 1 pack rolled fresh puff pastry
- 2 large homegrown tomatoes, different colors if you want a prettier look
- 100 g ricotta or cream cheese
- A pinch of dried lovage or basil
- 1 egg for brushing the edges
- Salt, pepper and olive oil
Method
- Prepare the base: Cut the tomato into thin slices and place them on a paper towel to absorb excess moisture. Heat the oven to 200 °C.
- Pastry: Unroll the puff pastry together with its paper directly onto a baking tray.
- Filling: Spread the center of the pastry with ricotta or cream cheese. Mix a little salt and a pinch of dried lovage into the cheese. Leave about a 3 cm empty border all around.
- Layering: Place the tomato slices nicely over the cheese, slightly overlapping them. Add pepper and a little salt. Fold the empty pastry edges inward over the tomatoes to catch the juices.
- Baking: Brush the pastry edges with beaten egg for a nice golden color. Bake for about 20 minutes, until the pastry puffs up and becomes crisp and golden brown. Drizzle with olive oil and cut into pieces.
Summer zucchini pinwheels with ham and cheese
A perfect Saturday lunch when you want something finger-food style with a cold beer or a glass of wine. Quick, crispy and wildly delicious.
Ingredients
- 1 pack rolled fresh puff pastry
- 1 small zucchini
- 80 g cooked ham slices
- 80 g grated cheese, such as Edam or Gouda
- 2 tablespoons sour cream
- Salt and pepper
Method
- Prepare the filling: Finely grate the zucchini and squeeze it very well with your hands to remove the water. Heat the oven to 200 °C.
- Spreading: Unroll the puff pastry. Spread it with sour cream, then add a little salt and pepper.
- Layering: Spread the ham slices evenly over the pastry, then sprinkle with the grated and squeezed zucchini, and finally with the grated cheese.
- Rolling: Roll the pastry tightly from the longer side into a log. With a sharp knife, cut the log into slices about 2 cm thick. You will get nice pinwheels.
- Baking: Place the pinwheels on a baking tray lined with baking paper. Place them flat, with the filling facing upward. Bake for 15 to 18 minutes, until the cheese melts and the pastry turns nicely golden. Serve with a big bowl of summer salad.
Juicy caprese chicken fillet from the oven
Sunday lunch should have a little tradition, meaning some meat, but in a light summer version. Chicken covered with sweet tomato and melted mozzarella is the definition of summer comfort.
Ingredients
- 2 chicken breast fillets
- 1 large, juicy tomato
- 1 ball fresh mozzarella
- Fresh basil
- Salt, pepper and olive oil
Method
- Prepare the meat: Clean the chicken fillets, cut them lengthwise to get thinner steaks that cook faster, and season them well with salt and pepper on both sides. Turn the oven on to 200 °C.
- Quick sear: Heat olive oil in a pan over high heat. Sear the chicken for only 2 to 3 minutes on each side, just enough to get a nice golden color. It will still be raw inside, but do not worry, the oven will finish the job.
- Layer in the baking dish: Transfer the seared meat to a smaller baking dish. Place a thick slice of tomato on each piece of chicken, then a thick slice of mozzarella on top.
- Bake in the oven: Put the baking dish in the oven for 10 to 12 minutes, until the cheese melts completely and bubbles, while the tomato softens and releases its juices.
- Serving: Before serving, tear plenty of fresh basil over the hot meat. Mop up the juices left in the baking dish with a piece of good bread.
Frequently asked questions
Can I use larger zucchini?
Yes, but with larger zucchini, remove the soft center with seeds. This part contains the most water and can make the patties, pinwheels or frittata too wet.
Are these recipes good for making ahead?
The best ones to make ahead are the zucchini patties, summer pinwheels and caprese chicken. The frittata is also good cold. Risotto and pasta are best served right away, because they lose creaminess as they sit.
What can I add if I want a more filling lunch?
With light summer dishes, the easiest additions are a bowl of salad, a piece of good bread, boiled potatoes or a little more cheese. With the chicken, rice or young potatoes also work nicely.
Can I replace feta in the pasta?
Yes. Instead of feta, use cream cheese, ricotta or goat cheese. The flavor will be different, but the sauce will still be creamy.
Which dish is the fastest in this weekly menu?
The fastest one is the summer one-pan frittata. If you already have the zucchini grated and the eggs ready, lunch is realistically on the table in about 15 minutes.
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