Zucchini is an incredibly versatile vegetable that can be used in all sorts of soups and stews and vegetable platters. Here, we've grilled it lightly and tossed it through a pasta salad. Just a little lemon juice, zest and ricotta completes this fresh and colourful dish.

This quick and easy Mediterranean inspired dinner is perfect for a mid-week meal. Serve your tender grilled steak with veggies and tasty baba ganoush for a flavour-packed dish your family will love.

Healthy, fragrant and delicious Thai chicken in lettuce-leaf cups from Australian Women's Weekly.

Healthy and filling, this zucchini flower and tomato frittata is an instant classic.

We used iceberg lettuce in this recipe as it is important to use a crisp variety of lettuce; you could also use cos (romaine) lettuce.> Note

A healthy and filling brown lentil, zucchini and chorizo salad from Australian Women's Weekly.

This creamy pasta is so simple to make and bursting with flavour.

This fresh, zesty corn and capsicum salsa with coriander and chilli is perfect paired with salmon, chicken or steak.

The stem of the zucchini is the baby zucchini attached to its flower. Note

This salad takes the classic flavours of Provence and combines them to make an elegant and flavoursome starter that is still quite light. All the components can be made in advance and simply assembled when you are ready to serve.

If you don’t have a mixer with a dough hook, knead the dough by hand on a floured surface for 10 minutes by pulling and stretching the dough at every quarter turn. Flatbreads are best served freshly baked. Note

Spiced with cumin and packed full of grated vegetables, these carrot and zucchini muffins make a great lunch box or after-school snack.

Zucchini have a lot of water in them; squeezing the water out of the grated zucchini, prevents the sandwiches from getting soggy. For information about how to grate a carrot see page 121. Put the grated zucchini in a fine sieve over a small bowl. Use your hands to squeeze the liquid out. Use a […]

An exquisite witlof, fennel & zucchini salad with orange dressing from Australian Women's Weekly.

For a delicious morning tea, serve these golden muffins warm with butter.

These tomato, zucchini and anchovy tarts are perfect treats for dinner parties or picnics.

Delicious deep-fried zucchini balls served with a refreshing yoghurt dip.

Heady with Moroccan seasoning, this lamb with chickpea and almond rice makes a great lunch or light dinner.

Packed with vegetables and spices, these colourful pakoras make excellent finger food.

Heat ungreased gem irons in hot oven for 5 minutes just before use; grease with cooking oil spray. Note

This vegetarian pasta dish is simple and perfect for the whole family.

This delicate pasta dish combines the loveliest of summer flavours.

Grilled zucchini with chermoulla dressing, a pungent Moroccan herb sauce.

A smooth, colourful and flavoursome zucchini, pea and corn purée from Australian Women's Weekly.

A quick and easy before-school tummy filler. Add a bit of crisp bacon or even a few pan-fried mushrooms to the omelette, if you like.

Aromatic Thai-style green vegetable curry from Australian Women's Weekly.

Make this home-made zucchini relish to impress your guests; from Australian Women's Weekly.

A bright and colourful zucchini, eggplant and bean salad to lighten up your lunches and dinners.

You can also bake this mixture in one loaf pan;­ it will take about 45 minutes to cook. Loaves are best made on the day of serving. Note

Perfect for a filling morning tea, afternoon tea or lunch box treat, these cheesy zucchini and leek muffins are tasty and delicious.

For the easiest brunch, lunch or light dinner, try this tasty omelette topped with grilled pancetta, zucchini and tomato.

Sticky tamarind-glazed riblets with a colourful rice noodle stir-fry from Australian Women's Weekly.

Deeply savoury and rich with tomato and Mediterranean vegetables, this simple baked fish dish makes and excellent shared lunch or dinner.

Pasta with zucchini lemon garlic sauce

A bright and colourful dish with lamb cutlets, char-grilled vegetable salad and a chunky pesto.

These fritters are great to take to work for lunch. Make them a day ahead, wrap in baking paper then reheat in a sandwich press. Note

A beautiful, bright and healthy lamb, burghul and grilled zucchini salad.

This brightly coloured and healthy terrine makes a lovely light lunch, served with salad, or a perfect starter.

Salting the zucchini draws out excess moisture. Some salt will remain after you squeeze out this moisture, so season the fritters lightly. Chop the basil for the fritters just before using as it will start to blacken. The fritters and pesto can be made a day ahead; refrigerate in separate airtight containers. To reheat fritters, […]

Crumb mixture can be prepared several hours ahead. Cook zucchini just before serving. If zucchini flowers are not available, substitute small zucchini quartered lengthways. Note

A delicious tomato, zucchini & oregano slice from Australian Women's Weekly.

Fritters can be made several hours ahead. TZATZIKI Line a sieve with absorbent paper. Add yogurt, place over a bowl. Cover, refrigerate at least 4 hours. Halve cucumber lengthways; remove seeds. Coarsely grate flesh and skin. Squeeze out excess liquid. Combine yogurt, cucumber, garlic, mint and juice in medium bowl. Note

You can use yellow squash instead of the yellow zucchini, if you like. Note

The perfect healthy snack; zucchini fritters with skordalia, a thick purée of Greek cuisine, from Australian Women's Weekly.

Crispy, crunchy but best of all - healthy.

You will need about 2 medium carrots (240g) and 3 small zucchini (270g) for this recipe. You can also use fresh rice noodle sheets, cut into 14cm x 16cm rectangles, to enclose the filling. Note

Orzo is a rice-shaped pasta available from Greek delicatessens and specialty food stores; if unavailable, use risoni. To save time, you can buy roasted capsicum pieces from the deli. Note

If you can’t buy char-grilled zucchini, you can make your own. Use a mandoline or vegetable peeler to thinly slice one large zucchini lengthways, then cook the slices on a heated oiled grill plate until browned lightly and tender. Note

A simple chicken, zucchini and parsnip purée that is great for the young ones.

The crumb mixture can be made several hours ahead; cook zucchini just before serving. If zucchini flowers are not available, substitute small zucchini, quartered lengthways. Note

Spice up your summer holidays with zucchini, carrot and corn fritters with avocado and coriander salsa

For Moroccans, harira soup is a Ramadan ritual.

Fire up the barbecue with this lip-smacking seafood dish with grilled vegetables.

This is a speedier vegetarian version of this Italian classic, which usually uses dried beans and ham hocks and requires long cooking times.

Loaded with peas, mushrooms, zucchini and herbs, this creamy noodle dish is delicious and filling.

Mozzarella or fontina cheese can be substituted for feta cheese, if preferred. Note

This scrumptious pasta dish might just be the new family favourite.

These little flavour bombs are a cinch to make and perfect for any kind of party.

These zucchinis are stuffed with a mixture of lamb mince, spices and dried fruit to make a delicious, filling family meal.

Tender beef skewers threaded with zucchini and capsicum served on a bed of couscous

These gluten-free mini quiches are great for a school or work lunch.

This easy, scrumptious dish makes a wonderful family meal.

This layered slice of grilled eggplant, zucchini and couscous is just the thing for lunch, topped with a punchy tomato sauce.

Celebrate the warmer weather with colourful stacks of pasta, vegetables, passata and creamy ricotta.

Super fast and super delicious turkey slaw burgers with pickled zucchini from Woman's Day.

Chicken baked with courgettes and pan-roasted thyme potatoes brought to you by New Zealand Woman's Weekly

This fresh, protein-packed pasta with zucchini, tomato and ricotta is an easy, tasty mid-week dinner that makes it easy to stick to your meat-free quotient.

Three fabulous greens in one dish, this buttery, herby dish of leeks, zucchini and asparagus is an ideal side dish for almost any meat-based main.

Cheese and spinach tortellini baked in tomato pasta sauce with mushroom, zucchini and tomato.

Tomato and courgette sauce brought to you by New Zealand Woman's Weekly

A spicy and delicious vegetable dish originating from southwest China. The rich sauce in this recipe adds great flavour to the combination of eggplant, zucchini, beans and potatoes.

A quick and healthy Italian-style pasta dish.

One of Woman's Weekly's most popular recipes, this tasty zucchini slice is so healthy and versatile. Enjoy it warm with a side salad or refrigerated and popped in a lunchbox for work or school.

Simple, quick and savoury, this zucchini cream soup makes a great lunch or starter. The smoothest consistency for this soup can be achieved by using a blender, stab mixer or mouli.

This surprisingly simple, inexpensive recipe has subtle seductive flavours which are far more memorable than the list of ingredients might suggest. You can use fresh lasagne sheets cut into wide ribbons if you don't have any pappardelle.

This dish is sophisticated enough to serve at a dinner party.

Slowcooked Moroccan-style vegetables that will melt in your mouth.

It is best to buy the ricotta from the delicatessen as it is firmer than the pre-packaged ricotta in tubs. Zucchini flowers wilt quickly. Look for flowers with green, moist stems and bright orange flowers that haven’t started to wilt. Store them loosely wrapped in a plastic bag in the refrigerator where they won’t be […]