in flavour, round zucchini are available from farmers markets.
zucchini flowers have the flower attached to the fruit. They are available from greengrocers.
available from supermarkets , green zucchini are suited to a multitude of dishes.
zucchini are actually pale green in colour, with a thinner skin than regular zucchini. Find them at greengrocers and farmers markets.
at farmers markets, male zucchini flowers have a delicate flower and a long stem.
and tender, zucchini pairs wonderfully with robust flavours. Whether fried, pickled, chargrilled or simply served raw, different yet equally delicious characters are revealed.
caper and parmesan crusted veal with zucchini fries and tuna white bean dip ½ cup (100g) capers, drained and finely chopped ½ cup (15g) finely grated parmesan sea salt and cracked black pepper 1 tablespoon extra virgin olive oil 1.8kg (6-bone) veal rack, trimmed and tied 1 tablespoon Dijon mustard
tuna white bean dip
185g can tuna in olive oil, drained 400g can cannellini (white) beans, rinsed and drained ½ cup (120g) sour cream
parmesan-crusted zucchini fries
½ cup (75g) plain (all-purpose) flour 2 eggs, lightly beaten 1 cup (70g) panko (Japanese) breadcrumbs ½ cup (15g) finely grated parmesan 16 zucchini (courgette) flowers, trimmed ( To make the tuna white bean dip, place the tuna, cannellini beans, sour cream and pepper in a food processor and process until smooth. Set aside.
Preheat oven to 220°C (425°F). Place the capers, parmesan, salt and pepper in a medium bowl and stir to combine. Heat the oil in a large frying pan over high heat. Rub the veal with salt and pepper and cook for 4 minutes each side. Place on a large oven tray, brush with the mustard and press with the caper mixture to coat. Cover loosely with aluminium foil and cook in the oven for 10 minutes. Remove the foil and cook for a further 15 minutes for medium or until cooked to your liking.
While the veal is cooking, make the parmesan-crusted zucchini fries. Place the flour in a small bowl. Place the egg, salt and pepper in a medium bowl and whisk to combine. Place the breadcrumbs and parmesan in a separate medium bowl, tossing to combine. In batches, dust the zucchini flowers in the flour, dip in the egg mixture and press into the breadcrumbs. Place on a large oven tray lined with non-stick baking paper and cook for 12 minutes or until golden and crunchy.
Serve the parmesan-crusted zucchini fries with the veal and tuna white bean dip. SERVES 4. mustard and cumin pickled zucchini 1 tablespoon mustard seeds 1 tablespoon cumin seeds 1 tablespoon finely grated ginger ½ cup (110g) white (granulated) sugar 2 teaspoons sea salt flakes 2 cups (500ml) white wine vinegar 1 cup (250ml) water 8 small zucchini (courgette) (about 650g), quartered 1 lemon, quartered Place the mustard seeds, cumin, ginger, sugar, salt, vinegar and water in a medium saucepan over medium heat and bring to the boil. Cook for 6 minutes. Add the zucchini and lemon and toss to combine. Set aside to marinate for 1 hour. Serve. SERVES 4–6. Note: This pickled zucchini can be kept in sterilised glass jars for up to one month. We served it with bread and cheese.
zucchini and dill scones
3 zucchini (courgette) (about 450g), grated ¼ cup dill sprigs, finely chopped ¼ cup finely sliced chives 2¾ cups (410g) self-raising (self-rising) flour 125g unsalted butter, finely chopped 1 teaspoon caster (superfine) sugar 1 teaspoon sea salt flakes 1 cup (250ml) buttermilk, plus extra for brushing 2 zucchini (courgette), thinly sliced lengthways
into 12 slices honey and lemon balm, to serve Preheat oven to 200°C (400°F). Place the zucchini in a clean tea towel and squeeze out any excess liquid. Place in a medium bowl and add the dill and chives. Place the flour in a large bowl. Add the butter and use your fingertips to rub it into the flour mixture until it resembles fine breadcrumbs. Add the sugar and salt and mix to combine. Make a well in the centre of the mixture and add the buttermilk and zucchini mixture. Using a butter knife, mix the dough until just combined, making sure not to over-mix. Lightly grease a 12 x ½-cup-capacity (125ml) muffin tin. Line each hole with a zucchini slice and divide the scone dough between the holes, folding the zucchini slices over. Brush with the extra buttermilk and cook for 15 minutes. Reduce temperature to 180°C (350°F) and cook for a further 15 minutes or until cooked through. Drizzle with the honey and top with the lemon balm to serve. MAKES 12.
caper and parmesan crusted veal with zucchini fries and tuna white bean dip