There’s more to the humble green veg than zucchini noodles. Zucchini is a popular vegetable that comes into season in spring and hits its peak in autumn 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.
Porcine’s zucchini, pecorino and basil tart
A tasty, seasonal recipe that’s perfect for entertaining.
Zucchini and kataifi fritters
These zingy fritters make for a quick and vegetable-packed midweek meal.
Charred zucchini agrodolce with ricotta salata and basil
Simple and delicious – these charred zucchinis are an easy weeknight side.
Vegetable tian with thyme crumb
The beauty of this dish is in its versatility – use any seasonal vegetable to satisfy your own tastes.
Vongole, zucchini blossom and brown butter spaghetti
Spring is here, and this fresh pasta dish is just the way to welcome it.
Zucchini alla poverella
Australian Gourmet Traveller Italian side dish recipe for zucchini alla poverella by Sabino Matera from Quoco.
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.
Fino’s grilled peach, zucchini flowers and stracciatella
A deceptively simple dish that allows the best of summer’s produce to shine.
Yakitori Yurippi’s zucchini skewers
Make these simple zucchini skewers the next time you’re planning a gathering.
Classic minestrone soup
This classic recipe for minestrone, brimming with beans, vegetables and pasta, always delivers.
Alla Wolf-Tasker’s tempura zucchini flowers
Crisp, delicate, and a worthy starter.
Shaved zucchini, fennel and mint salad with burrata
A simple recipe for shaved zucchini, fennel and mint salad with burrata.
Grilled pork chops with zucchini, fennel and mint salad
Australian Gourmet Traveller recipe for grilled pork chops with zucchini, fennel and mint salad.
Sean Moran’s spring ravioli with peas, ricotta and zucchini flowers
Spring is Sean Moran’s ultimate muse for this pasta.
Lamb salad with peas, zucchini and olives
Emma Knowles fast recipe for lamb salad with peas, zucchini and olives.
Zucchini and potato croquettes
A crisp, all-veg affair, with smoky aïoli to boot.
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.
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.
Salted ricotta tart with zucchini and black garlic
This luscious, summery tart is guaranteed to impress every guest, including the carnivores.
Pan-fried barramundi with zucchini, currants and mint
Get that sought-after crisp skin every time with this trick.
Giovanni Pilu’s mussels and fregola
We’ve found our new favourite way to eat mussels.
E’cco’s zucchini salad with pecorino, currants, sunflower seeds and lemon
A spring-ready salad with the added crunch of sunflower seeds.
Raes on Wategos’s calamari and zucchini skewers with ‘nduja vinaigrette
A seafood take on Italian arrostinici skewers, with added kick from ‘nduja.
Moon Park’s hobak jeon (zucchini and mussels pancake)
Australian Gourmet Traveller Korean recipe for zucchini pancake (hobak jeon) by Moon Park in Sydney.
Zucchini flower, mint and pecorino penne
A simple and light recipe for zucchini flower, mint and pecorino penne.
Alex Davies’ baked burrata with marinated zucchini and fermented chilli
Baked burrata? You best believe it.
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 zucchini fritters with mint and pecorino
There’s no denying the allure of crisp zucchini fritters, still warm from the fryer.
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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.
Zucchine alla scapece
This classic Italian recipe is all about the zucchini and mint.
Louis Tikaram’s vegan ma po tofu
The Stanley chef’s meat-free take on the Sichuanese classic.
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.
Zucchini flower, asparagus and fennel salad
Australian Gourmet Traveller recipe for zucchini flower, asparagus and fennel salad.
Matt Stone’s raw zucchini, pine nut and miso salad
A pretty-as-a-picture dish for spring.
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.
Zucchini and haloumi fritters with lemon mayonnaise
Australian Gourmet Traveller recipe for zucchini and haloumi fritters with lemon mayonnaise.
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.
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.
Zucchini and Gruyère galette
Australian Gourmet Traveller recipe for zucchini and Gruyère galette.
Speedy yoghurt flatbread with zucchini flowers and feta
Get set for the quickest, fluffiest flatbread there is to know.
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