A great use for larger zucchinis that may not taste as good as the smaller ones. Recipes include options for vegetarian or non-vegetarian stuffed zucchinis.
These zucchini ‘boats’ filled with ricotta and gruyère cheese are a good source of bone-saving calcium.
A tasty way to use some of those just oversize zucchini before they become a marrow and the skin gets too tough. It is also very economical in these budget conscious times.
In this delicious vegetarian dish, thick slices of large zucchini are hollowed out and filled with a tasty stuffing based on creamy cannellini beans and fennel. A crispy topping of breadcrumbs and walnuts makes the perfect finishing touch. Serve with extra bread and a seasonal salad.
Here's a really interesting and delicious take on meatloaf - baked in hollowed out zucchini. Serve with garlic bread and a green salad.
This is an easy, tasty way to use up zucchini. I have listed the ingredients "per person" so the amount can be adjusted, depending on how much zucchini you have. Can be made lacto-vegetarian or vegan.
This recipe is a great way to use up that giant zucchini lurking in your garden. Early season zucchini are best as the skin is tender and the flesh is delicate. Older zucchini still taste great, you just may not be able to eat the skin.
This is a great vegetarian dish that works equally well as a side dish or a main course. Serve with white rice or some pasta and butter.
Canned tuna, capers and black olives make a great stuffing for zucchini. You can make these ahead of time and keep them in the fridge for up to 2 days or freeze.
Serve these slices of crispy, cheesy zucchini as a starter or side dish. Add black olives and/or chopped mint to the breadcrumb mixture if you like.
A mixture of beef mince, rice, mint and parsley are stuffed into hollowed out zucchini and served with a fresh egg and lemon sauce.This dish is a very typical Greek recipe that is made whenever the extended family meet up, or grown-up children come home for a visit! It is pure comfort food for Greeks.