3 tasty zucchini recipes you'll love

You might fall in love with zucchini after trying these delicious dishes. Each recipe takes a unique spin on the classic veggie—with different flavours and herbs—so you'll never get bored.

Bread crumbs, olive oil and high-heat sautéing replace the fatty batter and deep-frying that is common to fried zucchini. The zucchini retains more flavour in the pan than it would deep-fried.

Prep time: 10 minutes

 Cooking time: 10 minutes

Serves: 6

• 22 ml(1 1/2 tbsp) olive oil, divided
• 450 g (1 lb) zucchini, cut into 1 cm (1/2 in) cubes
• 1 clove garlic, minced
• 1 g (1/4 tsp) paprika
• 5 g (3 tbsp) Italian-style dry bread crumbs

1. Heat 7.5 millilitres (1/2 tablespoon) of the oil in a large nonstick skillet over medium-high heat.
2. Add the zucchini and cook until just tender (about five minutes). Add the garlic and paprika and cook for one minute. Add the remaining 15 milliletres (one tablespoon) of oil and the bread crumbs, shaking the pan to coat the crumbs.
3. Cook until crisp and brown (two to three minutes).

• 60 calories
• 4 g fat (1 g Saturated fat)
• 6 g carbohydrates
• 2 g protein
• 1 g fibre
• 0 mg cholesterol
• 62 mg sodium
• 19 mg calcium

This combination of zucchini and oranges tastes sunny and fresh with a hint of anise from the fennel seeds.

Prep time: 10 minutes

Cooking time: 5 minutes

 Serves: 6

• 450 g (1 lb) zucchini, sliced lengthwise into slabs: 1 cm (1/2 in) thick
• 2 g (1/2 tsp) salt
• 1 g (1/4 tsp) ground black pepper
• 1 navel orange
• 22 ml (1 1/2 tbsp) red-wine vinegar
• 5 ml (1 tsp) honey
• 2 g (1/2 tsp) crushed fennel
• 22 ml (1 1/2 tbsp) extra-virgin olive oil
• 30 g (2 tbsp) chopped fresh basil

1. Preheat a grill to medium-hot.
2. Coat the zucchini slabs with cooking spray and sprinkle with the salt and pepper. Grill the zucchini until nicely grill-marked and barely tender (two to three minutes per side). Transfer to a platter.
3. Meanwhile, grate five grams (one teaspoon) of zest from the orange. Segment the orange and cut each segment in half. Scrape any juice into a cup and add the zest, vinegar, honey and fennel.
4. Whisk in the olive oil until blended. Pour over the zucchini and scatter on the orange pieces and basil.

• 60 calories
• 4 g fat (1 g saturated fat)
• 7 g carbohydrates
• 1 g protein
• 1 g fibre
• 0 mg cholesterol
• 202 mg sodium

These quick cakes make a great accompaniment to lamb and chicken dishes.

Prep time: 10 minutes

 Cooking time: 10 minutes

 Serves: 6

• 450 g (1 lb) zucchini, shredded
• 0.5 ml (1/8 tsp) salt
• 1 egg2 egg whites
• 75 g (1/3 c) feta cheese, mashed with a fork
• 75 g (1/3 c) plain dry bread crumbs
• 45 ml (3 tbsp) all-purpose flour
• 75 ml (1/3 c) finely chopped shallots
• 22 ml (1 1/2 tbsp) chopped fresh mint
• 22 ml (1 1/2 tbsp) chopped fresh dill
• 0.5 ml (1/8 tsp) ground black pepper
• 15 ml (1 tbsp) olive oil

1. Put the shredded zucchini in a colander and sprinkle with the salt, tossing to coat. Let drain in a sink.
2. In a medium bowl, combine the egg, egg whites, feta, bread crumbs, flour, shallots, mint, dill and black pepper.
3. Rinse the zucchini and press out the excess liquid. Pat dry with paper towels then add to the egg mixture, stirring to combine.
4. Heat five millilitres (one teaspoon) of the oil in a large nonstick skillet over medium heat. Drop in the mixture by 50-gram (1/4-cup) portions, flattening slightly, to make a few pancakes at a time. Cook until lightly browned (three to four minutes per side).

• 117 calories
• 5 g fat (2 g saturated fat)
• 12 g carbohydrates
• 6 g protein
• 1 g fibre
• 43 mg cholesterol
• 239 mg sodium
• 71 mg calcium

Unsure what to do with this green veggie when you see it in the grocery store? Well, now you know!

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