Zucchini

Zucchini is an incredibly versatile vegetable that can be used in all sorts of soups and stews and vegetable platters. Here, we've grilled it lightly and tossed it through a pasta salad. Just a little lemon juice, zest and ricotta completes this fresh and colourful dish.

This quick and easy Mediterranean inspired dinner is perfect for a mid-week meal. Serve your tender grilled steak with veggies and tasty baba ganoush for a flavour-packed dish your family will love.

Healthy, fragrant and delicious Thai chicken in lettuce-leaf cups from Australian Women's Weekly.

Healthy and filling, this zucchini flower and tomato frittata is an instant classic.

We used iceberg lettuce in this recipe as it is important to use a crisp variety of lettuce; you could also use cos (romaine) lettuce.> Note

A healthy and filling brown lentil, zucchini and chorizo salad from Australian Women's Weekly.

This creamy pasta is so simple to make and bursting with flavour.

This refreshingly delicious zucchini and mint couscous salad makes the ultimate side dish to a dinner spread, or a light vegetarian meal.

This fresh, zesty corn and capsicum salsa with coriander and chilli is perfect paired with salmon, chicken or steak.

The stem of the zucchini is the baby zucchini attached to its flower. Note

This salad takes the classic flavours of Provence and combines them to make an elegant and flavoursome starter that is still quite light. All the components can be made in advance and simply assembled when you are ready to serve.

If you don’t have a mixer with a dough hook, knead the dough by hand on a floured surface for 10 minutes by pulling and stretching the dough at every quarter turn. Flatbreads are best served freshly baked. Note

Spiced with cumin and packed full of grated vegetables, these carrot and zucchini muffins make a great lunch box or after-school snack.

Zucchini have a lot of water in them; squeezing the water out of the grated zucchini, prevents the sandwiches from getting soggy. For information about how to grate a carrot see page 121. Put the grated zucchini in a fine sieve over a small bowl. Use your hands to squeeze the liquid out. Use a […]

For a delicious morning tea, serve these golden muffins warm with butter.

These tomato, zucchini and anchovy tarts are perfect treats for dinner parties or picnics.

Delicious deep-fried zucchini balls served with a refreshing yoghurt dip.

An exquisite witlof, fennel & zucchini salad with orange dressing from Australian Women's Weekly.

Heady with Moroccan seasoning, this lamb with chickpea and almond rice makes a great lunch or light dinner.

A classic of French rural cooking, ratatouille makes a great side for lamb and chicken dishes.

This vegetarian pasta dish is simple and perfect for the whole family.

Packed with vegetables and spices, these colourful pakoras make excellent finger food.

Heat ungreased gem irons in hot oven for 5 minutes just before use; grease with cooking oil spray. Note

This delicate pasta dish combines the loveliest of summer flavours.

Grilled zucchini with chermoulla dressing, a pungent Moroccan herb sauce.

A smooth, colourful and flavoursome zucchini, pea and corn purée from Australian Women's Weekly.

A quick and easy before-school tummy filler. Add a bit of crisp bacon or even a few pan-fried mushrooms to the omelette, if you like.

Aromatic Thai-style green vegetable curry from Australian Women's Weekly.

Make this home-made zucchini relish to impress your guests; from Australian Women's Weekly.

A bright and colourful zucchini, eggplant and bean salad to lighten up your lunches and dinners.

Perfect for a filling morning tea, afternoon tea or lunch box treat, these cheesy zucchini and leek muffins are tasty and delicious.

You can also bake this mixture in one loaf pan;­ it will take about 45 minutes to cook. Loaves are best made on the day of serving. Note

For the easiest brunch, lunch or light dinner, try this tasty omelette topped with grilled pancetta, zucchini and tomato.

Sticky tamarind-glazed riblets with a colourful rice noodle stir-fry from Australian Women's Weekly.

Deeply savoury and rich with tomato and Mediterranean vegetables, this simple baked fish dish makes and excellent shared lunch or dinner.

This delicious yet simple pasta dish is packed with veggies and can be whipped up quickly and easily. In fact, you'll have most of the ingredients in your pantry and fridge already.

A bright and colourful dish with lamb cutlets, char-grilled vegetable salad and a chunky pesto.

A beautiful, bright and healthy lamb, burghul and grilled zucchini salad.

This brightly coloured and healthy terrine makes a lovely light lunch, served with salad, or a perfect starter.

Salting the zucchini draws out excess moisture. Some salt will remain after you squeeze out this moisture, so season the fritters lightly. Chop the basil for the fritters just before using as it will start to blacken. The fritters and pesto can be made a day ahead; refrigerate in separate airtight containers. To reheat fritters, […]

Crumb mixture can be prepared several hours ahead. Cook zucchini just before serving. If zucchini flowers are not available, substitute small zucchini quartered lengthways. Note

A delicious tomato, zucchini & oregano slice from Australian Women's Weekly.

You can use yellow squash instead of the yellow zucchini, if you like. Note

Crispy, crunchy but best of all - healthy.

The perfect healthy snack; zucchini fritters with skordalia, a thick purée of Greek cuisine, from Australian Women's Weekly.

Orzo is a rice-shaped pasta available from Greek delicatessens and specialty food stores; if unavailable, use risoni. To save time, you can buy roasted capsicum pieces from the deli. Note

You will need about 2 medium carrots (240g) and 3 small zucchini (270g) for this recipe. You can also use fresh rice noodle sheets, cut into 14cm x 16cm rectangles, to enclose the filling. Note

If you can’t buy char-grilled zucchini, you can make your own. Use a mandoline or vegetable peeler to thinly slice one large zucchini lengthways, then cook the slices on a heated oiled grill plate until browned lightly and tender. Note

A simple chicken, zucchini and parsnip purée that is great for the young ones.

Steamed beans, peas or broccoli would be a great addition to this delicious red curry. Note

The crumb mixture can be made several hours ahead; cook zucchini just before serving. If zucchini flowers are not available, substitute small zucchini, quartered lengthways. Note

Fire up the barbecue with this lip-smacking seafood dish with grilled vegetables.

For Moroccans, harira soup is a Ramadan ritual.

Mozzarella or fontina cheese can be substituted for feta cheese, if preferred. Note

Loaded with peas, mushrooms, zucchini and herbs, this creamy noodle dish is delicious and filling.

Three fabulous greens in one dish, this buttery, herby dish of leeks, zucchini and asparagus is an ideal side dish for almost any meat-based main.

This fresh, protein-packed pasta with zucchini, tomato and ricotta is an easy, tasty mid-week dinner that makes it easy to stick to your meat-free quotient.

Cheese and spinach tortellini baked in tomato pasta sauce with mushroom, zucchini and tomato.

A spicy and delicious vegetable dish originating from southwest China. The rich sauce in this recipe adds great flavour to the combination of eggplant, zucchini, beans and potatoes.

Warm your body and soul with this beautiful chicken and vegetable soup - perfect for family dinners on those cooler evenings.

Simple, quick and savoury, this zucchini cream soup makes a great lunch or starter. The smoothest consistency for this soup can be achieved by using a blender, stab mixer or mouli.

This surprisingly simple, inexpensive recipe has subtle seductive flavours which are far more memorable than the list of ingredients might suggest. You can use fresh lasagne sheets cut into wide ribbons if you don't have any pappardelle.

This dish is sophisticated enough to serve at a dinner party.

Slowcooked Moroccan-style vegetables that will melt in your mouth.

Turn the traditional vegetable stew into a tasty soup and elevate it with a fresh basil pistou.

These stuffed ricotta flowers bring together the creaminess of ricotta with the fresh tang of mint and heat of chilli for a truly flavourful summer barbecue treat.

This delicious and simple mash can be whipped up in no time at all.

Chicken and anything it is marinated in needs to be fully cooked to rid it of harmful bacteria. Wash any kitchen equipment that comes in contact with raw chicken thoroughly with warm soapy water. Chicken thighs are delicious, but are often overlooked in favour of breast fillets. The thigh is full of flavour and will […]

Roasted zucchini, eggplant and capsicum can be bought loose from delis, making the job even easier. Slice the stick as close to serving time as possible. Note

Recipe is best prepared as required. For a light meal (that serves four), serve with some crusty bread. Note

This deliciously fragrant and warming Italian soup combines zucchini flowers and sweet peas to create a brilliant vegetarian meal. Serve topped with a crumbly pangrattato for a restaurant quality dish at home.

Warm risoni pasta creates a perfect base to let the vegetables shine in this dish fresh and easy dish that only takes 30 minutes to make.

Scrumptious little pizza snacks with cherry bocconcini cheese and cabanossi.