There aren’t many vegetables as versatile and as delicious as the zucchini. (Oh, you call it something else? Courgette about it!) We’ve got a zucchini slice recipe that’s both healthy and old-school – but there’s also the best and basil-est of zucchini pastas, raw zucchini salads that use them at their freshest and brightest, rich yet wholesome zucchini muffins, and even cake. If you don’t know what to do with all the zucchini in your vegie box or garden, or just need tasty ways to green up your diet, take a scroll through our zucchini recipes below.
“The best part about bakes featuring zucchini is that you can just about guarantee they’re going to be moist. While the batter cooks, the shredded zucchini sweats. Have a play with your own additions and aromatics for this one. And tip in some chopped soft green herbs, too.” – Alice Zaslavsky
"This salad is incredibly simple to put together and yet still delivers on flavour and texture. It also works as a wonderful side dish as it’s served at room temperature and its light and fresh flavours go with almost anything." - Danielle Alvarez
This is an edited extract from Every Night of the Week by Lucy Tweed. Photography by Lucy Tweed. (Murdoch Books, $35).
"A super-flavour-packed bright dressing, rich in umami from the cheese. We use a Cambray Blackwood Blue which is from a small farm in Nannup, WA, but you can substitute with other semi-firm blue cow cheese. It’s a great accompaniment to almost any vegetable as a dip. I think zucchini is super underrated, and it takes very well to wood grilling." - James Cole Bowen
"The reason we chose this dish is because it highlights seasonal produce and very much is the style of food we like to cook and, more importantly, eat!" – Connor Black and Gary Doyle.
"For the best results, make sure you have all the elements of your carbonara ready to go – and serve it straight from the stove!" – Tracey Pattison
You've had feta, but have you had whipped feta? Experts Ellie and Sam Studd repurpose the crumbly Greek cheese into a velvety smooth texture in this easy recipe. Serve with roasted zucchinis drizzled with olive oil and salt for the perfect Mediterranean snack.
This healthy and humble zucchini slice is a tasty classic, perfect for weeknight dinners, school lunchboxes, snacks or even a family picnic. Easy to make, it gets a flavour boost with the addition of bacon and cheese.
“Plump Lebanese zucchini are filled with a mixture of rice, herbs, tomatoes and dry spices. Everything is braised gently in the oven till it breaks apart with a spoon. Greek yoghurt is a lovely optional addition to plating this dish, to round out the mouthful and provide some fat and acidity.” - Ozge Kalvo, head chef, Olympus. Recipe note: You’ll need a large deep baking dish in which the zucchini fit snugly in a single layer. A piping bag is useful here, but not necessary.
“This pasta is one I love to make in spring, giving all the fresh, delicious vibes. I love packing vegies into a dish, and this pasta is a great example of this. Feel free to switch up some of the vegies here for other spring produce you have on hand.” – Tom Walton
You won't go hungry with this colourful vegie concoction.
“It’s a bit of a labour of love, but spanner crab is one of the greatest crabs. It has a nice sweetness about it, holds together well, and has a really good texture.” – Adam D’Sylva
Who said cakes can't be healthy? Well, this delicious zucchini and walnut cake is pretty close to it, which just gives us more reason eat it. A good helping of grated zucchini ensures this cake retains its soft, spongey moisture while coconut sugar, mixed spice and maple syrup make a delicious blend of earthy and sweet flavours. Scatter a handful of chopped walnuts into the mix and generously lather some velvety cream cheese frosting for the perfectly balanced afternoon tea cake.
"This risotto is as nourishing as it is delicious, with its vivid greens so inviting! It’s the perfect one-pan recipe for an easy weeknight dinner, or when you want to impress on a special occasion. If you want to go all out, sear some scallops and serve them with the risotto." – Tom Walton
This simple salad from Yotam Ottolenghi combines nourishing greens with filling pasta for the perfect healthy midweek meal. "This salad is rich with vegetables and fresh herbs, and is so simple to make," the chef says.
