There’s more to the humble green veg than zucchini noodles. Zucchini is a spring vegetable that we love to cook with thanks to its vibrancy and versatility. And our collection of zucchini recipe ideas goes above and beyond the classics.
Whether you prefer baked zucchini in a tart, shaved and tossed through pasta, or served as a quick, easy, and simple side dish alongside a roast or main dish, the springtime vegetable always delivers. We have recipes for roasted zucchini in fresh salads of summer vegetables, grilled alongside lamb chops, baked into a tart or galette with goat’s cheese, and shredded zucchini in hobak jeon (Korean zucchini and mussel pancake). And if you’re lucky enough to come across zucchini flowers, stuff them and serve them in these spring-ready recipes. Really, what can’t zucchini do?
These are our best zucchini recipes for the season.
Yakitori Yurippi’s zucchini skewers
Make these simple zucchini skewers the next time you’re planning a gathering.
Lamb, zucchini and haloumi flatbreads with chilli honey
This fast lamb and flatbread recipe is a great one to enjoy when it’s warm outside and you need something simple, quick and delicious.
Porcine’s zucchini, pecorino and basil tart
A tasty, seasonal recipe that’s perfect for entertaining.
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.
Zucchini and kataifi fritters
These zingy fritters make for a quick and vegetable-packed midweek meal.
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.
Vongole, zucchini blossom and brown butter spaghetti
Spring is here, and this fresh pasta dish is just the way to welcome it.
Grilled pork chops with zucchini, fennel and mint salad
Australian Gourmet Traveller recipe for grilled pork chops with zucchini, fennel and mint salad.
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.
Vegetable tian with thyme crumb
The beauty of this dish is in its versatility – use any seasonal vegetable to satisfy your own tastes.
Lamb rump with zucchini, peas and mint
What goes better than lamb with mint? A preserved lemon dressing makes a fine addition.
Classic minestrone soup
This classic recipe for minestrone, brimming with beans, vegetables and pasta, always delivers.
Fino’s grilled peach, zucchini flowers and stracciatella
A deceptively simple dish that allows the best of summer’s produce to shine.
Giovanni Pilu’s mussels and fregola
We’ve found our new favourite way to eat mussels.
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.
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.
Lamb salad with peas, zucchini and olives
Emma Knowles fast recipe for lamb salad with peas, zucchini and olives.
Zucchini alla poverella
Australian Gourmet Traveller Italian side dish recipe for zucchini alla poverella by Sabino Matera from Quoco.
Marinated fried zucchini
Australian Gourmet Traveller recipe for marinated fried zucchini by Ruth Rogers from River Cafe in London.
Cavatelli with zucchini
Australian Gourmet Traveller recipe for cavatelli with zucchini by Neil Perry from Melbourne restaurant Rosetta.
Sicilian snapper with zucchini, mint and pistachio nuts
Get that sought-after crisp skin every time with this trick.
Tuna, zucchini and pea spaghetti
Emma Knowles recipe for fast tuna, zucchini and pea spaghetti.
E’cco’s zucchini salad with pecorino, currants, sunflower seeds and lemon
A spring-ready salad with the added crunch of sunflower seeds.
Moon Park’s hobak jeon (zucchini and mussels pancake)
Australian Gourmet Traveller Korean recipe for zucchini pancake (hobak jeon) by Moon Park in Sydney.
Raes on Wategos’s calamari and zucchini skewers with ‘nduja vinaigrette
A seafood take on Italian arrostinici skewers, with added kick from ‘nduja.
Alex Davies’ baked burrata with marinated zucchini and fermented chilli
Baked burrata? You best believe it.
Salted ricotta tart with zucchini and black garlic
This luscious, summery tart is guaranteed to impress every guest, including the carnivores.
Zucchine alla scapece
This classic Italian recipe is all about the zucchini and mint.
Alla Wolf-Tasker’s tempura zucchini flowers
Crisp, delicate, and a worthy starter.
Zucchini and potato croquettes
A crisp, all-veg affair, with smoky aïoli to boot.
Linguine with goat’s cheese and caramelised leek
A colourful, vegetable-packed pasta dish; butter and goat’s cheese bring richness and oomph.
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How to make ratatouille with Damien Pignolet
Let the fourth-generation French-Australian chef guide you through the art of making ratatouille.
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.
Zucchini-flower pasta freddo with buffalo mozzarella
Australian Gourmet Traveller recipe for zucchini-flower pasta freddo with buffalo mozzarella.
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.
Matt Stone’s raw zucchini, pine nut and miso salad
A pretty-as-a-picture dish for spring.
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.
Zucchini flower, asparagus and fennel salad
Australian Gourmet Traveller recipe for zucchini flower, asparagus and fennel salad.
Stuffed zucchini flowers with basil sauce
The showstopper entrée to impress.
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.
Zucchini and mortadella orecchiette with pecorino
Australian Gourmet Traveller recipe for zucchini and mortadella orecchiette with pecorino by Ben Greeno from Momofuku Seiobo in Sydney.
Speedy yoghurt flatbread with zucchini flowers and feta
Get set for the quickest, fluffiest flatbread there is to know.
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.”
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.
Black kingfish crudo with black pepper and zucchini
Australian Gourmet Traveller recipe for black kingfish crudo with black pepper and zucchini.
Danielle Alvarez’s summer vegetable tian
It works as a delicious side or can hold its own as main.
Zucchini and haloumi fritters with lemon mayonnaise
Australian Gourmet Traveller recipe for zucchini and haloumi fritters with lemon mayonnaise.
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.
Zucchini-quinoa broth with feta
A speedy way to use up extra quinoa with in-season zucchini.
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.
Lake House’s zucchini and basil soup
Australian Gourmet Traveller recipe for Lake House’s zucchini and basil soup.
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.
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.
Zucchini and Gruyère galette
Australian Gourmet Traveller recipe for zucchini and Gruyère galette.
Okonomiyaki with shredded cabbage, daikon and fried noodles
Australian Gourmet Traveller recipe for okonomiyaki with shredded cabbage, daikon and fried noodles.
Roast stuffed zucchini flowers with tomato and oregano
Australian Gourmet Traveller recipe for roast stuffed zucchini flowers with tomato and oregano
Zucchini and haloumi skewers with mint dressing
We’ve brightened up the haloumi with the crunch of zucchini and a fresh, vibrant mint dressing.
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