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.
Porcine’s zucchini, pecorino and basil tart
Lamb chops with grilled zucchini and tahini
Sweet and sour eggplant skewers with coconut and kale sambal
Grilled pork chops with zucchini, fennel and mint salad
Asparagus and soba noodle salad with furikake pine nuts
Fino’s grilled peach, zucchini flowers and stracciatella
Zucchini flower, mint and pecorino penne
Shaved zucchini, fennel and mint salad with burrata
Whipped tofu and zucchini tart with fennel salad
Lamb salad with peas, zucchini and olives
Sicilian snapper with zucchini, mint and pistachio nuts
Zucchini salad with pecorino, currants, sunflower seeds and lemon
Moon Park’s hobak jeon (zucchini pancake)
Raes on Wategos’s calamari and zucchini skewers with ‘nduja vinaigrette
Alex Davies’ baked burrata with marinated zucchini and fermented chilli
Salted ricotta tart with zucchini and black garlic
Alla Wolf-Tasker’s tempura zucchini flowers
Linguine with goat’s cheese and caramelised leek
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Giovanni Pilu’s zucchini fritters with mint and pecorino
Zucchini-flower pasta freddo with buffalo mozzarella
Zucchini, black olive and goat’s cheese tarts
Matt Stone’s raw zucchini, pine nut and miso salad
Zucchini flower, asparagus and fennel salad
Stuffed zucchini flowers with basil sauce
Zucchini and mortadella orecchiette with pecorino
Speedy yoghurt flatbread with zucchini flowers and feta
Osteria Ilaria’s zucchini flowers stuffed with almond purée and aïoli
Black kingfish crudo with black pepper and zucchini
Danielle Alvarez’s summer vegetable tian
Zucchini and haloumi fritters with lemon mayonnaise
Burrata, preserved zucchini, green olives and lovage by Dave Verheul
Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts
Tuna salad with zucchini, radish and sesame dressing
Bert’s zucchini, stracciatella and basil salad
Okonomiyaki with shredded cabbage, daikon and fried noodles
Roast stuffed zucchini flowers with tomato and oregano
Zucchini and haloumi skewers with mint dressing
