The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Zucchini, cos, parmesan and tarragon salad

"Could you print the recipe for The Town Mouse's zucchini and cos salad? It's so fresh and tasty. "
Finlay Borroughs, St Kilda, Vic

To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

60 gm day-old crustless sourdough bread, coarsely torn 80 ml (1/3 cup) olive oil 3 small zucchini, thinly sliced lengthways on a mandolin 6 baby cos leaves, coarsely torn 30 gm parmesan, finely grated 1½ tbsp lemon juice 2 tbsp each chervil, mint and flat-leaf parsley 1 tbsp tarragon


  • 01
  • Preheat oven to 180C. Combine sourdough and 50ml olive oil in a bowl, season to taste and toss to combine. Spread on an oven tray and bake, shaking occasionally, until golden (4-6 minutes). Set aside to cool.
  • 02
  • Combine zucchini and cos in a bowl, scatter over a third of the parmesan, add remaining olive oil and the lemon juice, season to taste and toss to combine. Add herbs, toss gently and serve scattered with croûtons and remaining parmesan.

At A Glance

  • Serves 4 - 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2014

You might also like...

Fuss-free summer recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes


Prawns with black beans, chorizo and chipotle

Fast summer recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes


Sparkling cherry crush

Six fast noodle recipes



Tequila and sangrita


Spirulina Rush

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.