More Zucchini Recipes to Enjoy

If you enjoyed the soup and pasta zucchini recipes, then here are some more for you.

This baby marrow like vegetable is very versatile and due to its delicate flavour can it can be used in many different dishes. (If you haven't tried it before you may want to go to my how to cook zucchini page for some basic information.)

Let's start with a favourite of mine, which is a bit like a crustless zucchini quiche.

Zucchini pots

Serves 2

Start by turning the oven on to preheat to 180 degrees (Gas Mark 4). Then take 2 small dishes and rub the insides with butter or oil, so that they don't stick.

Prepare the carrot, by peeling and grating it. Also grate the zucchini after topping and tailing (cutting off each end). Chop the onion finely.

Heat the oil in a pan, and then gently cook the onion and garlic until soft.

Add the carrots and zucchini to the pan and cook for a further three minutes. Take the pan off the heat.

Break the eggs one at a time, into a cup, then put into a large bowl. We break them, one at a time, in case one turns out not to be as fresh as it could be!

Add the flour, mustard, seasonings and parsley and mix together.

Finally stir in the zucchini mixture from the pan along with the cheese. Then spoon the mixture into the prepared dishes and bake in the oven for about 20-30 minutes until the egg is set.

Serve in the dishes, with some crusty bread and salad.

Braised zucchini with Leeks

This is another one of my favorite zucchini recipes. This is also a lovely way to cook leeks so that they retain their flavor.
Serves 2

Turn the oven on to heat up to 190 degrees centigrade, 375 degrees Fahrenheit or Gas Mark 5.

Prepare the vegetables...Cut the root end off the leeks and trim off the leaves. Cut into 1 inch lengths (2.5cm). Peel and slice the onion. Trim off the ends of the zucchini and slice.

Heat the oil in a pan until its hot. An easy way to test this is to hold the back of your hand over the pan, if it is too hot to be comfortable then its ready. Quickly pop in the leeks and stir them around until they brown a little. Transfer the leeks into an ovenproof dish.

Turn the heat down to medium/low under the pan and put the onion slices into the pan and cook gently until they just begin to go transparent. Add them to the leeks in the dish.

Mix the tomato purée and water and pour over the vegetables in the dish. Season with salt and pepper and put a lid on the dish. If you don't have a lid you can use tin foil to cover it. (I know, we haven't added the zucchini yet, we will do that later.)

Bake in the oven for 30 minutes.

Take the dish out of the oven, remove the lid or foil and add the zucchini. Pop the dish back into the oven, without the lid, for a further 15 minutes or until the zucchini are tender.

Serve with rice.

I hope you enjoy cooking these simple zucchini recipes.