You knew it was coming right?  There was never going to be a showcase of Z recipes without a recipe for zucchini.  Except there’s not just one zucchini recipe…there’s going to be four.  Because it’s midsummer and my zucchini plants have gone berserk. I have been eating zucchini at least once a day for weeks. I have given away dozens of them.  And they just keep coming!  So I have to keep finding things to do with them.  Here is a summary of this summer’s dishes…so far…

This flatbread recipe came via Australian Gourmet Traveller and it is so good – not to mention almost too pretty to eat!  If you don’t want to make your own bread, you can sub in a flatbread of your choice.  But the bread is pretty easy and gives you a huge dose of smug!

Seriously three zucchini plants are producing enough to feed a small army!  And they grow so quickly.  One second they are tiny, the next literally as big as my arm!

But here’s the thing…up until recently, I wasn’t that big a fan of zucchini.  I recall it from childhood as being a bland soggy mess.  My conversion came when I tasted it raw in a salad one day.  And it was super good!  The above salad is so easy to make and became my go-to whilst on holidays – I chopped a heap of carrots, zucchini, celery and cheese and kept them in a container in the fridge.  Whenever I got a bit peckish, I would get out some lettuce, sometimes crumble in some hard-boiled egg,  add a splash of dressing and roll up for a healthy, tasty snack!  The recipe is from my old fave Rosemary Mayne Wilson’s Salads For All Seasons.

Rosemary suggests a mayo dressing for this salad.  I vote no on that.  My preferred dressing for this salad is a vinaigrette with a good dollop of mustard in it.  Try it…you won’t regret it.

Turkey and Zucchini Patties with Cacio e Pepe Zoodles

Okay, here’s one for the meat eaters!  Although I was not very complimentary about a lot of the meals in Pete Evans’ paleo cookbook, Healthy Every Day, these turkey and zucchini patties were an exception.  They are awesome!  I make them all the time (sometimes I even have to buy zucchini to make them!).  I don’t use the egg in this recipe as I find the mixture is already quite wet without it.  (Pete also doesn’t tell you to squeeze the water out of the zucchini which you need to do).

And here’s Pete’s recipe:

The eagle-eyed of you may have noticed the fourth dish nestled in below the turkey patties in the photo above.  The last recipe in the zucchini extravaganza is a Zoodle Cacio e Pepe.  (Zucchini noodles which cheese and pepper).  A lot of recipes I have found for this cook the zoodles.  We’re not going there.  I far prefer raw zucchini to cooked so mine is kind of a Cacio e Pepe carpaccio…

Zoodle Cacio e Pepe

Print Recipe

Ingredients

Scale 1x2x3x

• 1 zucchini
• 2 tbsp Grana Padano or Parmesan cheese
• 1 tbsp olive oil
• 1/2 tbsp freshly ground black pepper
• 1 tsp lemon juice
• 1/2 finely chopped mint (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. If you have a spiralizer, make noodles out of your zucchini.
2. If not, use a vegetable peeler to make long thin strips of zucchini.
3. Place in a bowl and toss through the olive oil, lemon juice, black pepper and cheese.
4. Top with the mint if using.
5. Serve straight away

Have a wonderful week!  I’m off to harvest more zucchini!

Before we go though, tell me what is your favourite zucchini recipe?