ZUCCHINI ARE PLENTIFUL THROUGHOUT AUTUMN, SO MAKE THE MOST OF THEIR VERSATILITY...

• Slice raw zucchini into thin ribbons with a vegetable peeler and add to salads.

• Cut into sticks to serve with dips.

• Add grated zucchini to omelettes, fritters or pancakes.

• Use a spiraliser to make thin strands of zucchini ‘spaghetti’ for a gluten-free, low-carb replacement for regular pasta.

• Halve lengthways, brush with olive oil, season and barbecue until lightly charred and tender.

• Slice thickly and place in a roasting pan. Top with cheesy, garlic breadcrumbs. Bake until golden.

• Dice or slice and add to soups, curries, pies or casseroles.