Zucchini Archives - Gourmet Traveller

Salted ricotta with zucchini and black garlic tart

Fresh zucchini recipes for spring

And not a zoodle in sight.

An aerial view of grilled lamb chops and grilled zucchini with lemon and rosemary.

Lamb chops with grilled zucchini and tahini

Quick grilled lamb chops with a side of vibrant zucchini is just the way to welcome in the warmer months.

Good-looking zucchini flower recipes

Delicate zucchini flowers are one of greatest spring's gifts.

Japanese Zucchini skewers on dark coloured plate

Yakitori Yurippi’s zucchini skewers

Make these simple zucchini skewers the next time you're planning a gathering.

Sweet and sour eggplant skewers with coconut and kale sambal

Influenced by Sri Lanka, this punchy sambal shifts tangy vegetarian skewers into holiday mode. Add fish or chicken to dial up the protein.

Zucchini and kataifi fritters

These zingy fritters make for a quick and vegetable-packed midweek meal.

Asparagus and soba noodle salad with furikake pine nuts

Make it a meal: for a more substantial dish, stir-fry prawns in sesame oil and garlic and toss through the noodles.

Bird's-eye-view-of-zucchini-pecorino-basil-tart

Porcine’s zucchini, pecorino and basil tart

A tasty, seasonal recipe that's perfect for entertaining.

Classic minestrone soup

This classic recipe for minestrone, brimming with beans, vegetables and pasta, always delivers.

orange-bowl-filled-with fennel-salad-next-to-a-plate-with-whipped-tofu tart topped with zucchini flowers and more fennel salad.

Whipped tofu and zucchini tart with fennel salad

If you've been wanting to ease into tofu but unsure where to start, this tofu tart is the perfect segue.

Thin slices of tomato, potato, eggplant, and zucchini layered horizontally in a shallow dish topped with toasted breadcrumbs.

Vegetable tian with thyme crumb

The beauty of this dish is in its versatility - use any seasonal vegetable to satisfy your own tastes.

Zucchini flower, mint and pecorino penne

A simple and light recipe for zucchini flower, mint and pecorino penne.

Shaved zucchini, fennel and mint salad with burrata

A simple recipe for shaved zucchini, fennel and mint salad with burrata.

Speedy yoghurt flatbread with zucchini flowers and feta

Get set for the quickest, fluffiest flatbread there is to know.

Triple-cheese pot pies with braised greens

A trio of cheeses and even more leafy greens and herbs. This is one to put on your to-bake list.

Alla Wolf-Tasker’s tempura zucchini flowers

Crisp, delicate, and a worthy starter.

A dark green bowl with baked burrata, chilli sauce and slivers of zucchini, with some flatbread to the side.

Alex Davies’ baked burrata with marinated zucchini and fermented chilli

Baked burrata? You best believe it.

Ham hock soup

The comfort bowl you need when the temperature starts to dip.

Fino’s grilled peach, zucchini flowers and stracciatella

A deceptively simple dish that allows the best of summer's produce to shine.

Salted ricotta tart with zucchini and black garlic

This luscious, summery tart is guaranteed to impress every guest, including the carnivores.

Matt Stone’s raw zucchini, pine nut and miso salad

A pretty-as-a-picture dish for spring.

Zucchini and potato croquettes

A crisp, all-veg affair, with smoky aïoli to boot.

Fried zucchini fritters with wedges of lemon, stacked on a plate lined with white baking paper, on a white background.

Giovanni Pilu’s zucchini fritters with mint and pecorino

There's no denying the allure of crisp zucchini fritters, still warm from the fryer.

Louis Tikaram’s vegan ma po tofu

The Stanley chef's meat-free take on the Sichuanese classic.

Linguine with goat’s cheese and caramelised leek

A colourful, vegetable-packed pasta dish; butter and goat's cheese bring richness and oomph.

Giovanni Pilu’s mussels and fregola

We've found our new favourite way to eat mussels.

Stuffed zucchini flowers with basil sauce

The showstopper entrée to impress.

Raes on Wategos’s calamari and zucchini skewers with ‘nduja vinaigrette

A seafood take on Italian arrostinici skewers, with added kick from 'nduja.

JoyBird’s katsu melt

The Adelaide eatery's hybrid take on a katsu sando and a crumbed-meatball burger.

Potato gaufrettes with summer-vegetable tartare

Fancy a potato chip? You'll like these fancy potato chips.

Zucchini and haloumi skewers with mint dressing

We've brightened up the haloumi with the crunch of zucchini and a fresh, vibrant mint dressing.

Rice salad with peas, mint, zucchini, lemon and pine nuts

A versatile summery salad that can be served warm or cold.

Bert’s zucchini, stracciatella and basil salad

Jordan Toft from Sydney's Bert's Bar and Brasserie shares his recipe for this quick summery salad, complete with lashings of stracciatella.

Danielle Alvarez’s summer vegetable tian

It works as a delicious side or can hold its own as main.

Tuna salad with zucchini, radish and sesame dressing

Take tuna salad up a level with a version that combines sashimi, seeds and raw zucchini with a tahini-soy dressing to bind it all together.

Zucchini, black olive and goat’s cheese tarts

The bold flavours of goat's cheese and black olives make a delicious base for a simple shortcrust tart.

King trout and Lebanese zucchini

Hugh Wennerbom's advice for beautifully tender fish is to season it a day ahead. With a bit of pre-planning, it's the kind of trick that's 100 per cent achievable.

Spelt spaghetti with zucchini and cavolo nero-almond sauce

Eating your greens has never been so easy.

Burrata, preserved zucchini, green olives and lovage by Dave Verheul

This light starter makes the most of summer produce while offsetting the creaminess of burrata with a light pickle and olives. It's a simple yet crowd-pleasing dish.

Lamb rump with zucchini, peas and mint

What goes better than lamb with mint? A preserved lemon dressing makes a fine addition.

Darren Robertson’s shaved zucchini salad with Christmas ham and macadamias

We've teamed up with OzHarvest and Darren Robertson to create Gourmet Leftovers: a zucchini salad that uses up any odd ends from Christmas.

Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts

Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.

Osteria Ilaria’s zucchini flowers stuffed with almond purée and aïoli

"This tempura batter gets really crisp and works really well with the garlic-scented soft almond purée in the flowers," says Andreas Papadakis. "It's the perfect snack for a dinner party."

Sicilian snapper with zucchini, mint and pistachio nuts

Get that sought-after crisp skin every time with this trick.

Insalata primavera

This versatile spring salad mixes and matches seasonal green vegetables for the optimal combination of textures and flavours. Experiment to your heart's content.

Iberia’s caldoso with legumes and vegetables

"Would you please ask Iberia in Adelaide to share the recipe for its caldoso?" - Jill Sawyer, Adelaide, SA

How to make ratatouille with Damien Pignolet

Let the fourth-generation French-Australian chef guide you through the art of making ratatouille.

Ultra-green bowls

This bowl of raw greens is the ultimate antidote to summertime overindulgence.

Zucchini, ricotta and feta quesadillas

This zucchini, ricotta and feta quesadillas recipe is a really simple vegetarian dinner that will satisfy everyone, and a no-brainer for the barbecue.

Pasta and greens

A quick weeknight dish filled with seasonal green vegetables and lots of parmesan.

Zucchine alla scapece

This classic Italian recipe is all about the zucchini and mint.

Chilled zucchini, pea and buttermilk soup

We loved chilled soups at dinner parties in the '70s. Their do-ahead ease still offers plenty of appeal to the entertainer. The secrets to success? Vibrant flavours, generous seasoning and thorough chilling. No one likes a tepid soup.