Fun and fresh zucchini recipes to try this summer
Zucchini is the secret superstar ingredient that brings a fresh touch to any dish – whether you’re looking for a light salad, a healthy snack, or a comforting dinner.
Zucchini is one of those vegetables that never seems to get the credit it deserves. Whether it’s sliced, diced, or spiralized, served raw, roasted, or grilled, zucchini is as versatile as they come. It works beautifully as a simple side, baked into a casserole, or as the star component of a pasta dish.
When cooked just right, zucchini turns beautifully golden-brown with a subtle caramelisation while keeping a satisfying crunch. It’s not just about the taste — zucchini is a great substitute for heavier ingredients like meat or carbs. Swap in zucchini noodles for a low-carb lasagne, or opt for zucchini fries instead of the usual greasy potato ones.
This humble vegetable easily fits into a variety of dietary restrictions, whether you’re gluten-free, vegan, or simply looking for something lighter. Plus, it’s a grills best friend, making zucchini the perfect addition to any summer barbecue spread.
Are zucchini in season in Australia?
Zucchini thrives in Australia’s warmer months, with its peak season stretching from December to February. Thanks to its high water content (a whopping 96 per cent), zucchini is highly perishable, so it’s best used within two or three days of purchase. But if you’ve got more zucchini than you know what to do with, don’t worry — there are ways to keep it fresh for longer. A quick solution is to freeze it: simply cut it into 1/2-inch pieces, blanch, and freeze for up to three months. Alternatively, you can slice it into thin rounds and dehydrate it, or even try your hand at pickling for a tangy twist.
Zucchini and pasta
Zucchini and pasta make for a perfect pairing. Whether spiralized into noodles, sauteed, or roasted, zucchini adds a light, nutritious twist to your favourite pasta dishes. It’s a versatile ingredient that enhances flavour while keeping meals fresh and vibrant.
Linguine with peas, zucchini and herbs
Linguine and spiralized zucchini mixed with a delicious combination of garlic, chilli, lemon and herbs. A simple, green pasta dish perfect for weeknight dinners.
Get the recipe for David Herbert’s linguine with peas, zucchini and herbs.
Tagliolini with spanner crab and zucchini
This is an elegant, ingredient-based dish with a subtle level of flavour that doesn’t overpower the delicate crabmeat.
Get the recipe for David Herbert’s tagliolini with spanner crab and zucchini.
Zucchini as a snack
Zucchini makes an ideal snack, offering a light, refreshing bite. Whether sliced into chips, baked, or enjoyed raw with a dip, it’s a healthy, low-calorie option that satisfies cravings without compromising on taste.
Zucchini and feta fritters
These zucchini fritters are simple to make and great for brunch, lunch or a light dinner.
Get the recipe for David Herbert’s zucchini and feta fritters.
Zucchini falafel
These zucchini falafels can be made ahead of time and chilled for up to two days, so they’re great for weekday lunches. Enjoy them at room temperature or warmed in the oven.
Get the recipe for David Herbert’s zucchini falafel.
Zucchini chips with lemon aioli
If there’s one thing both battered fish and zucchini adore, it’s lemon. The tempura batter in this recipe is light and crispy, and the package is lightened further with zucchini ribbons instead of traditional chips.
Get the recipe for Alice Zaslavsky’s zucchini chips with lemon aioli.
Zucchini and ricotta tart
With zucchini in full abundance, this puff pastry tart makes for a delicious snack or light summer dinner. The ricotta pairs perfectly with the ribboned zucchini, which soaks up the olive oil and a generous sprinkle of sea salt.
Get the recipe for David Herbert’s zucchini and ricotta tart.
Zucchini recipes for dinner
Zucchini is a dinnertime hero. Its mild taste easily adapts to both hearty and fresh recipes, making it a perfect go-to for weeknight dinners. Whether grilled, sauteed, or baked, zucchini can elevate a simple meal into something special.
Prawn and zucchini risotto
Stirring a risotto is a nice way to forget the stress of the day. This one, with its winning combination of prawns and zucchini, is well worth the process. As long as you keep an eye on it, you can make a perfectly good risotto without having to stir at every single moment.
Get the recipe for David Herbert’s prawn and zucchini risotto.
Chicken and zucchini piccata
This is a one-pan dinner that tastes like it has taken hours to make. Sweet and salty capers are paired with lots of lemon juice, lemon slices, mustard, white wine and garlic to create a sauce that’s so good you’ll want to put it on everything.
Get the recipe for Bre Graham’s chicken and zucchini piccata.
Beef, sausage and zucchini skewers
Elizabeth Hewson’s version of skewers involves thinly sliced beef, coated in Parmigiano Reggiano breadcrumbs, rolled up involtini-style, and skewered with bay leaves, sausage chunks, and zucchini ribbons rolled to mimic the beef.
Get the recipe for Elizabeth Hewson’s beef, sausage and zucchini skewers.
Fried zucchini flowers with lemon and honey
Lightly fried and drizzled with honey, chilli and lemon, these zucchini flowers make a fresh, quick dish for home cooks who want something special without the added step, or stress, of stuffing. Hot, crispy batter with a touch of spice, sweetness and freshness: it’s an experience we all deserve.
Get the recipe for Elizabeth Hewson’s fried zucchini flowers with lemon and honey.
Paprika chicken with zucchini salad
While the zucchini may not be the star of the show in this recipe, it pairs perfectly with the smokiness of the baked paprika chicken. If different coloured zucchini are available, use them to add contrast to the salad.
Get the recipe for David Herbert’s paprika chicken with zucchini salad.
Zucchini salad recipes
Thinly sliced or spiralized, zucchini pairs beautifully with bright flavours like lemon, mint, and feta. Whether tossed with cherry tomatoes, olives, and a drizzle of olive oil, or combined with quinoa and herbs for a heartier option, zucchini adds crunch and a mild, refreshing taste. It’s the perfect side for grilled meats or a stand-alone dish on warm evenings, offering both nutrition and flavour in every bite.
Steak with Vietnamese zucchini salad
The Vietnamese-style dressing for the steak is great for all sorts of steamed vegetables or green salads. To make thin ribbons, use a mandolin or peeler.
Get the recipe for David Herbert’s steak with Vietnamese zucchini salad.
Zucchini ribbon salad
Eating zucchini raw can be underwhelming but when it’s shaved into ribbons and left to marinate in a punchy lemon vinaigrette it transforms into something memorable.
Get the recipe for Elizabeth Hewson’s zucchini ribbon salad.
Sweet zucchini recipes
Zucchini isn’t just for savoury dishes – it’s a surprisingly delicious addition to sweet recipes too. Try these stuffed zucchini with honey or add a bit of tang to your next cheese board with zucchini infused chutney.
Zucchini chutney and tomato fennel relish
This chunky zucchini chutney is great with cheese, terrines or sausages; the tomato and fennel relish is perfect with hamburgers, sausages and grilled meats.
Get the recipe for David Herbert’s zucchini chutney and tomato fennel relish.
Want more summer food ideas? Check out these showstopping BBQ recipes or be inspired by these healthy weeknight dinners. For more recipes, go to theaustralian.com.au/life/food-drink.