More Zucchini Recipes to Enjoy

You will find some of my favorite zucchini recipes below. Enjoy!

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, then we you can try a wonderful accompanient to a meal, and lastly a tasty pasta dish.

Zucchini pots

Serves 2

  • 1/2 an onion
  • 1 clove of garlic
  • 1 tablespoon olive oil
  • 1 small carrot
  • 1 small zucchini
  • 1 oz plain flour
  • 1 tsp wholegrain mustard
  • 2 small eggs
  • salt and freshly ground black pepper
  • 1 tbsp fresh parsley, chopped finely
  • 3oz grated cheese
  1. 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.
  2. Prepare the carrot, by peeling and grating it. Also grate the zucchini after topping and tailing (cutting off each end). Chop the onion finely.
  3. Heat the oil in a pan, and then gently cook the onion and garlic until soft.
  4. Add the carrots and zucchini to the pan and cook for a further three minutes. Take the pan off the heat.
  5. 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!
  6. Add the flour, mustard, seasonings and parsley and mix together.
  7. 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.
  8. 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.


  • 1 tablespoon olive oil
  • 3 leeks
  • 2 medium zucchini
  • 1/2 an onion
  • 1 teaspoon tomato purée 
  • 2 tablespoons water
  • salt and freshly ground black pepper


  1. Turn the oven on to heat up to 190 degrees centigrade, 375 degrees Fahrenheit or Gas Mark 5.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. Bake in the oven for 30 minutes.
  7. 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.
  8. Serve with rice.

Quick Mushroom and Zucchini Pasta

From start to finish this is one of the quickest zucchini recipes. It will only take you 20 minutes to prepare and cook.

These quantities will serve 2, or if you are only cooking for yourself, then you could leave the second portion in the fridge overnight to pop into your lunchbox for the next day. See the note after the recipe for an idea to use up the rest of the soft cheese.


  • 8oz dried pasta shapes
  • 1 zucchnini (courgette)
  • 6-7 medium sized mushrooms
  • 1 small onion
  • 1/2 regular sized tub of Philadelphia cream cheese or soft cheese (preferably with herbs in...either basil or chives works best)
  • 1 clove garlic (optional - crushed or finely chopped)
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper


  1. Take the soft cheese out of the fridge, to warm slightly.
  2. Get the water on to boil in a large saucepan, ready for the pasta.
  3. Meanwhile wash and chop the zucchini into small cubes. Clean and slice the mushrooms. Peel and chop the onion.
  4. In a frying pan warm the olive oil gently over a medium heat, then add the chopped onion and fry gently for 2-3 minutes. Then add the zucchini and continue to cook gently for another 2-3 minutes.
  5. Check the water, once it comes to the boil add the pasta and keep an eye on it.
  6. Add the garlic and mushrooms to the frying pan, keep stirring.
  7. Once the onion is translucent and the mushrooms have shrunk a little, you are ready to add the soft cheese. This goes in as a lump, but keep stirring and it becomes softer as it warms through. Add a little salt and pepper to taste.
  8. Drain the pasta when it is ready, shake all the water out and then tip it into the cream cheese and vegetables and stir well.
  9. Serve hot or cold.

Using up the rest of the cheese

This recipe calls for just half a tub of soft cheese. You could use the rest in the Cheesy mushroom paté recipe.

More zucchini recipes

I hope you enjoy cooking these simple zucchini recipes, and why not try these as well...

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