When zucchini is in season, it's perfect for this simple dish of fried rounds of zucchini with vinegar and mint. Serve it as an antipasto or as a side dish to fish, and your day will be immeasurably brighter and tastier!
This Lyndey Milan cake is lovely and light and tender - and a good one for kids who are tricky about vegetables!
Where traditionally made with rabbit or chicken (cacciatore means 'hunter' in Italian), this vegetarian version uses zucchini as the star. Butter beans bring protein, and kalamata olives bring a salty-sweet kick.
This is a much-loved pasta dish in Justine Schofield's repertoire. The zucchini are cooked until very soft and creamy, making this super light yet very moreish. It’s easy to whip up for a weeknight dinner, particularly if you’re looking for a champion vegetarian meal that everyone will love.
Make zucchini the star of the show and stuff them with beef, cheese, herbs and pepper, then bake until a beautiful and creamy.
Hoda Hannaway's muffins the perfect way to use up veggies and herbs in the fridge, ensure the kids are eating a nutritious snack and best of all, you can freeze them - perfect for emergencies.
A classic Syrian dish made with zucchini, fried pita bread and tahini yoghurt sauce. The first layer is crunchy pita bread pieces mixed with homemade tomato/onion sauce, topped with yoghurt tahini sauce, stuffed zucchini, and sprinkled with crunchy nuts, fresh parsley and pomegranate seeds.
Hayden Quinn would always have ridiculous amounts of zucchini and basil in his dad's garden, and this was a great way to use it every day in his breakfast. Plus, it’s quick, easy and it fills you up, ready for a good day ahead.
Silvia Colloca carefully stuffs zucchini flowers with ricotta, mint and anchovy for a gorgeous roast vegetable that's soft and creamy.
Why not try these crisp shortcrust pastry triangles filled with spiced lamb, plus zucchini of course, and served with a minted pea sauce.
This simple rigatoni dish was inspired by my little brother, who lived in Rome for many years. His favourite part of life in Rome was when a bit of pancetta or guanciale from a pasta alla Gricia would find its way inside a piece of rigatoni.
I avoided this as a kid, but now I’m an adult I see it as a necessary part of a banquet – almost a palate cleanser that sits between more flavourful dishes or ones that are more oily, or pungent. It’s just a good, reliable dish.
A wonderful addition to a Mediterranean spread, this dish can also be served warm as a simple dinner with some garlic bread.