• General
• Selection & Storage
• Preparation & Serving
• Nutrition Information

Zucchini should be washed and both ends should be trimmed before use. This versatile ingredient and can be baked, stir-fried, steamed and stewed.

Serving ideas:

• For a delicious zucchini soup, slice 3-4 zucchini into a pan; add one large chopped onion and ¼ cup of butter. Put one can of cream of chicken soup and 1 can of water into a blender and blend until smooth. Add cooked zucchini and ½ tsp sweet basil and blend well. Cover and cook until tender.
• Add shredded courgette and carrots to your savoury muffin mix to add tasty texture.
• Toss zucchini coins into a salad for extra crunch.
• Marinate your zucchini by mixing together lemon juice, olive oil, a little salt and crushed garlic, and place in an airtight container. Slice 6 medium zucchini in half lengthwise. Steam until al dente and dunk into marinade. Seal container and refrigerate until cold.
• To make a quick zucchini dip, shred 1½ cups zucchini and strain to remove all moisture. Combine 1 cup plain yoghurt, 2 Tbsp Parmesan cheese, 1 tsp lemon juice, ½ tsp minced garlic, ½ tsp crushed basil and ¼ tsp salt. Add zucchini and cover. Chill overnight and serve with crudites or crackers.
• For delicious roast veggies, chop zucchini, onion, carrots, potatoes, onion and red pepper into large chunks. Toss with olive oil, garlic and rosemary and roast until tender.
• Enjoy a saucy ratatouille hot or cold. In a heavy saucepan, fry large chunks of onions, aubergine, zucchini, peppers and tomatoes in a little olive oil. Add garlic, thyme, basil, salt and pepper to taste. Add a drop or two of Tobasco for extra zing.
• Sautee diced zucchini in a dash of olive oil with garlic and red pepper flakes. Simmer in a little white wine, and serve with a sprinkling of Parmesan cheese and chopped parsley.
• Thread zucchini, mushrooms, peppers, onions and cherry tomatoes onto skewers, baste with a little olive oil and grill for a nutritious side dish at a braai.