Zucchini takes extremely well to marination, particularly with Mediterranean flavours such as garlic, olive oil, oregano. Mix them up and leave for 30 mins – 1 hour, then serve. You can mix them with Bocconcini, for example, or, like this recipe, with some beautiful tomatoes. Fresh, young zucchini has the most glorious texture.
I have used small cherry tomatoes here, but use any tomatoes you have – halving or slicing them depending on the size. I like to mix green, semi ripe and ripe tomatoes as it gives variation in flavours, but this is probably only possible if you or your best friend grow your own tomatoes. Green tomatoes are difficult to find these days, yet I love them.
Throw in a small zucchini flower or two if you have them.
Are you looking for other Tomato Salads? Try Artichoke Hearts with Tomatoes Salad, My Mother’s Tomato and Cucumber Salad with Creamy Dressing, and the very red Tomato and Pomegranate Salad.
Or are Zucchini dishes your preference? Try Zucchini Preserved in Oil with Mint, Chilli and Garlic, Zucchini Rice, Zucchini Fry, and Poached with Other Vegetables in Wine.
All of our Salads are here for you to browse. Or just our Tomato Salads. All Tomato Recipes can be seen here. Browse our Zucchini Recipes or trawl through our Late Summer collection of dishes.
Continue reading “Salad of Marinated Zucchini and Tomatoes”
Using up the amount of zucchini from our garden takes some creativity. But having made Parsley Pesto, the thought of pasta, pesto and char grilled zucchini had me grilling tiny zucchini slices early one morning. A pasta lunch was in the making.
Its very easy, and any pasta can be used – spaghetti is great, but I chose to use pasta from the local Adelaide makers L’Abruzzese. I love this olive leaf pasta, tasty and slightly chewy, it has 3 colours – spinach, beetroot and regular.
If you are looking for more pasta recipes try Fettuccine with Cheese and Pepper, Pasta with a Cauliflower Sauce, Pasta Sauce with Aubergine, Red Peppers and Tomato, and Elegant Orzo Pasta with Wilted Spinach and Pine Nuts. And check out our home made eggless pasta.
You might also like to read Why we Cook Pasta al dente.
Or perhaps some zucchini recipes – try Zucchini Rice, Zucchini Fry, and Poached with Other Vegetables in Wine.
Our pesto recipes include this Parsley Pesto as well as Asparagus Pesto, Coriander Pesto, and a mix and match approach.
Or browse all of our Zucchini Recipes, all of our Pasta Dishes, all of the Pesto recipes. Our Italian Recipes are here, or simply browse our Late Summer dishes.
Continue reading “Pasta with Zucchini and Parsley Pesto”
Gratin – sometimes written as gratinée or au gratin—is a very flexible recipe where an ingredient is cooked in a shallow dish – a gratin dish which is an oval-shaped oven-safe baking and serving pan. The Gratin is topped with cheese or buttery breadcrumbs that will crisp up when the dish is baked in a hot oven or placed under a grill. Adding just cream will also produce a lightly browned crust if baked in high heat. Gratins are usually served straight from the dish.
Gratin originated in French cuisine. The best known gratin dishes are Potato Gratin and Pommes Dauphinoises. Many Tians are gratins too, only in disguise! Also Baked Pasta dishes! Often vegetables are covered with cheese, cream, and/or breadcrumbs and baked or grilled for a beautiful gratin dish.
This recipe is a beautiful, buttery, creamy gratin that combines zucchini with potatoes and flavours it with thyme. A wonderful match.
Are you looking for other Gratin dishes? Try Gratinéed Sweet Potatoes, Potatoes Gratinéed with Tomatoes and Cumin, and Endive/Witlof with a Cheesy Topping.
Would you like to try other Potato dishes? Try Cumin and Pepper Baked Potato Wedges, Perfect Roast Potatoes, and Surprise Potato Tartin.
Or try some Zucchini recipes – Zucchini Preserved in Olive Oil, Making Zucchini Juice, Zucchini Rice, Steamed Thai Eggplant and Zucchini, and Zucchini Fry with Spices.
You might also like to browse all of our Gratin dishes here, and all of our Potato recipes here. Or all of the Zucchini recipes here and here. Check out our easy Early Autumn recipes. Also, feel free to browse vegetarian recipes from our first blog from 1995 – 2006 in our Retro Recipes series.
Continue reading “Gratin de Pommes de Terre et Courgettes | Gratin of Potatoes and Zucchini with Thyme”
Anyone who has ever grown zucchini will know that you can get a glut of zucchini very quickly. I planted 4 plants this year, forgetting how large the plants get, and they seem to be taking over the veggie garden. They have already swallowed 2 chilli bushes and a whole lot of radishes!
So I have the opportunity to explore zucchini recipes at this time of year, trying to keep that glut under control. This is an Indian mixed rice – cooked rice is mixed with spices and perhaps a vegetable or other ingredient. Indian mixed rice dishes are flavoursome and healthy!
Would you like to try other Mixed Rice dishes? Try Pepper Cumin Rice, Masala Lemon Rice, or Golden Rice.
Try these zucchini dishes: Zucchini Fry, Zucchini Thoran, and Marinated Zucchini.
You can browse all of our Mixed Rice dishes, all of our Rice dishes, our Zucchini dishes, or our Indian Recipes. Or simply explore our Late Summer dishes.
Continue reading “Zucchini Rice, Indian Style”
Turning a humble vegetable into a masterpiece.
Kerela food is so wonderful, full of the scent of coconuts and palm trees, spices and backwaters. So, blessed this week with large numbers of very large zucchinis, home and organically grown by my neighbour, this bland vegetable became a Thoran. Thorans are spicy dishes that turn mundane vegetables into a spicy delicious meal. How elegant the dish is!
You might like our other Thoran/Poriyal recipes here and here or other Vegetable Fry recipes, or to browse all our recipes from Kerala. Perhaps you are after more Zucchini recipes here and here. Browse our Summer recipes here and here.
Continue reading “Zucchini Thoran | Zucchini Stirfried with Green Chilli and Coconut”
A perfect dish for hot weather
I love early morning cooking on hot days, if cooking must be done at all. 5 or 6 am is really the only comfortable time to put pot on stove. So dishes that can be eaten cold later in the day are ideal.
This recipe is a cracker. I found some scribbled notes once when I was going through my recipe paper files. And I can tell you this is good! One of Greece’s amazing and simple dishes.
Are you looking for Zucchini recipes – Try Zucchini Preserved in Olive Oil, Making Zucchini Juice, and Salad of Marinated Zucchinis and Tomatoes.
Or browse all of our Zucchini recipes. And we have a number of a la Grecque recipes as well. Or explore our Greek recipes here and here. Be inspired by our Late Summer dishes.
Continue reading “Courgettes a la Grecque | Zucchini Cooked in Greek Style | A Rustic, Cold dish.”
My friend Kate recently told me how good steamed Thai eggplants are with a chilli paste. In need of a quick snack while prep’ing for the large dinner on Xmas Day, I threw some in the steamer with left over zucchini, grabbed some chilli paste from the fridge and chopped up some cumquats. I love this!
I can imagine these eggplants served in a row on a narrow white plate, each one on a salad green leaf, ready for eating picking up and putting straight into the mouth. Also in this pic are some steamed betel leaves, and a pea shoots and chopped cumquats salad.
You might also like to cook Indian Eggplant Fry, another version of Indian Eggplant Fry, or Fragrant Eggplant and Yoghurt. Browse all of our Eggplant recipes here and here. Explore our Salads here and here. Be inspired by our Summer dishes here and here.
Continue reading “Steamed Thai Eggplant and Zucchini with Chilli Paste and Cumquat or Lime”
Oh how seductive are Autumn mornings. Full of golden light, rayed so jaw-droopingly beautifully through the leaves. Plants in autumn reach up lovingly to the sun, after months of shrinking away from the heat of summer. Long tendrils holding flowers wave in the breezes and welcome your passing smile — they nod knowingly in that gentle breeze. Chives and spring onions are flowering. Geraniums as red as lipstick. Mint and lemon verbena. Bog sage. Curry leaf. Earlier, my Lemongrass flowered — the first time ever!
How fitting then to find a recipe of matching gentleness, a warm salad of wine poached baby veggies, needing nothing else but the magnificent flavours of plants, leaves, wine and the very best of oils. Yes, Ottolenghi, you understand Autumn.
You might like to browse other Ottolenghi recipes. Find other a la Grecque recipes here and here. Be inspired by our Autumn recipes here and here.
Continue reading “Gentle Vegetables a la Grecque | Vegetables Poached in Wine”
Tiny zucchini marinated with garlic.
ISKON recipes are always delicious.
This Mung Dal so tasty – like most of the recipes from ISKCON, it is unexpectedly delicious. Loads of ghee gives the dal a glorious taste – ghee and mung go together so well. Also the dal is roasted with turmeric and asafoetida before cooking, emitting a delicious aroma.
You might also like to try a Mung Dal Kitcheri, Mung Dal Sundal, or Mung Dal with Ghee. Browse Mung Dal recipes here and here, or Dal recipes here and here. Other Indian recipes are here and here, or find inspiration in our Summer recipes here and here.
Continue reading “Mung Dal | ISKON”
This is an amazing curry that is both gentle and strong.
Love Zucchinis! Juicy, fresh and luscious. Amazing vegetables that can be baked, grilled, char-grilled, steamed, fried, sauteed, boiled, mashed, and eaten raw. Full of seeds, but no-one minds. Not when the zucchini are fresh and young. Such soft, gentle seeds.
Zucchini is in season now and for the summer months, here down-under in Australia. Zucchini are prolific bearers, so with many of them in the kitchen I turn to this amazing curry that is both gentle and strong.
Continue reading “Zucchini Fry | Indian Stir Fried Zucchini with Spices”
This is a beautiful Olan, a curry with a coconut sauce from the Nair community of beautiful Kerala in South India.
It is rare that we consider cooking cucumber in Australia, but that is not so in other parts of the world. This is a beautiful Olan, a curry with a coconut sauce from the beautiful Kerala in South India. In particular, this dish comes from the Nair community from the that region.
Wikipedia has an entry on the Nair community, and I found this lovely piece. Continue reading “Olan | Cucumber and Coconut Curry | Deliciousness from Kerala, India”