To make this into a complete meal, add a salad or vegetables of choice. Note

Light and fluffy corn and zucchini fritters are a scrumptious way to make a vege-packed meal. Serve with sour cream and sweet chilli sauce for a great light meal for the family.

Zucchini can be replaced with mashed banana if preferred. Note

These can also be cooked on the barbecue or an oiled char-grill pan, turning and basting with sauce during cooking. Note

Buffalo mozzarella is a fresh soft white cheese with a mild, milky flavour. It is available from most large supermarkets and delicatessens. It can be replaced with bocconcini in this recipe, if preferred. Note

Shave zucchini into ribbons using a vegetable peeler or mandolin. Note

Use a vegetable peeler to shave zucchini into thin ribbons, or slice thinly into strains. Note

A kind pressed picnic loaf, this vegetable pan bagnat is, naturally, a fabulous dish for picnics. The success of this recipe depends on the quality of the bread and its ability to absorb the flavoured oil.

Try making with ham, asparagus and tomato, or salami, mushroom and onion. Note

We used a cheese combination of shredded cheddar, traditional and easy melt mozzarella, and romano. You can find prepared cheese mixes in the supermarket deli aisles. Note

With the combination of roast vegetables, basil and eggs, drizzled with balsamic vinegar, this frittata is the perfect dish to whip up for a quick and easy lunch or dinner.

With only 8 ingredients this frittata recipe is ideal to whip up for an easy lunch or dinner. The combination of roast vegetables, feta cheese and eggs is a winner every time!

To make crispy crumbs, heat, 2 tablespoons olive oil (or butter) in a frying pan on high. Add 1 cup fresh breadcrumbs and cook, stirring, 2-3 minutes, until golden. Note

Verjuice can be replaced with white-wine vinegar or lemon juice. This can be served hot or at room temperature. Note

Use any type of pasta you prefer for this dish. If you can’t find soy beans, use broad instead. Note

This a good way to use leftover barbecued steak or even sausages or chicken. Note

Low-fat cream for cooking is available in the fridge section of your supermarket. If preferred, use a 250g tub sour cream instead. Note

Tuna, zucchini and potatoes are formed into delicious patties and lightly fried until golden. Serve with steamed green beans and lemon wedges for a tasty dinner.

Vegie pesto melt

Chopped capsicum, olives or spinach leaves can be added to the mixture. This versatile slice will keep in the fridge for up to four days, and it also freezes well. Note

Dip these fritters into a tangy yoghurt sauce for a tasty shared plate or light lunch.

Add onion and a little sliced bacon or ham to the mixture. Note

Test if the muffins are cooked by inserting a skewer in their centre. If it comes out clean and dry, it is cooked. Note

This is good as a brunchy-lunchy thing, but you could also cut it into small squares and serve it in a more fancy guise with bubbly or drinks.

To save time, substitute dried canellini beans for tinned. Use one 400g tin and add to the soup with the tomatoes, zucchini, cavolo nero and bread. Note

Use bought sun-dried tomato pesto. We used base fillets, but you can use any firm white fish fillet. Try thinly sliced carrot instead of zucchini. Cook fish on the barbecue if you like. Note

Serve with garlic bread for dipping. Note

Use a mixture of in-season vegetables Note

To freeze lasagne, let cool, then freeze individual portions in airtight containers for up to 3 months. Thaw in fridge overnight. You will need half a cooked chicken, skin and bones removed. Note

Can be made in individual dishes if preferred. Note

These zucchini and corn fritters are light, fluffy and fresh and are a great meal for children or as a light meal for adults. Serve with crispy bacon for a delicious dinner.

You need 2 cups of grated vegetables – retain skins to add fibre. Note

For a variation, use kumara and chicken mince in place of potatoes and lamb mince. Note

You can replace naan bread with papadums, if preferred. Note

Zucchini flowers wilt and spoil within a day or two. When buying, look for large bright fresh flowers with the green zucchini attached. Store them flat on a tray, covered with a damp towel then wrapped in plastic wrap.

Make your own delicious and healthy treats of zucchini lentil pasties. Have them cold on a picnic or warm for a meat-free dinner or after school snack. Smaller ones can be made for cocktail parties.

The use of scotch fillet steak means that this beef and zucchini curry will be ready in no time. Sprinkle some crushed peanuts on top, together with a generous squeeze of lime and serve with jasmine rice.

Do you fancy busting out the antioxidants while enjoying a delicious feast? Look no further than these grilled vegetables with ricotta. They'll have your free-radicals shaking in their boots.

These healthy mint flavoured summer vegetables are the perfect accompaniment to grilled beef or lamb. Eating your greens has never tasted so good.

Wrapped in crisp prosciutto, this creamy vegetable terrine would make a delicious side dish or lunch served with salad.

This rich and hearty soup can be whipped up in about half an hour. Evaporated milk (not to be confused with condensed milk) is canned unsweetened milk from which some of the water has been evaporated.

Fresh mint adds lightness to this delicious vegetable risotto, a great meat-free dinner option.

Burgers can be prepared 3 hours ahead and refrigerated, covered. Note

Fresh corn can be used instead of canned corn; you will need two cobs. Sour cream or yoghurt can be used instead of the creme fraiche. Fritters can be made the day before; top them with creme fraiche etc, an hour or so before serving. Note

A colourful and fragrant couscous dish with grilled zucchini and spiced pumpkin.

A healthy and delicious zucchini quinoa salad with candied walnuts and haloumi.

Perfectly light and healthy, this zucchini soup is just the ticket for a quick and easy snack, light lunch or dinner party starter. Serve with crusty bread.

Dense, moist and full of flavour, this zucchini and corn bread is fabulous served still warm with a bowl of fresh guacamole.

Tender pumpkin and ribbons of zucchini are delicately flavoured with fresh sage to make this deep, layered vegetable lasagne.

This recipe is easy to make, easy to freeze, moist and delicious. A winner on all fronts.

Risoni, a tiny rice-shaped pasta similar to orzo, is the perfect accompaniment for this creamy fennel and zucchini dish topped with crisp chicken.

Perfect as lunch, a light dinner, afternoon tea or in a lunch box, roast pumpkin and zucchini frittata is a healthy, delicious and flexible dish.

This lemony pasta dish is just the ticket for a speedy, comforting meal.

This creamy, cheesy zucchini gratin makes a great side dish for dinner, or a lovely lunch with salad and fresh bread.

Zucchini and chorizo salad from Australian Women's Weekly.

You can use vegetable stock if you prefer. You could use verjuice or dry white wine instead of vermouth. This soup can be served cold or at room temperature, cover, refrigerate until required. Note

Select mint leaves that are evenly coloured and have no brown tinge around the edges. A bunch of mint can be kept, stems in a jar of water and leaves covered with a plastic bag, in the refrigerator, up to five days. There are many varieties of mint, but one of the most common is […]

These cheesy zucchini cakes make a lovely light brunch served with a crisp green salad.

Not suitable to freeze. Not suitable to microwave. Use a mandoline or V-slicer to slice the zucchini quickly and evenly. Note

A quick and easy zucchini and corn pasta from Australian Women's Weekly.

This cheesy bake is packed with veggies and perfect for the whole family.

Zucchini and beef sfougato, a Greek-style omelette, from Australian Women's Weekly.

Fresh and healthy zucchini, carrot & corn fritters from Australian Women's Weekly.

Granny Smith apples are best for this recipe. Refrigerate relish after opening. Use a wide vegetable peeler or mandoline to cut celeriac and zucchini into long thin ribbons. Note

Bhaji is a classic Indian snack similar to a fritter; it has several variants and is sometimes known as pakora. Onion based bhaji is very popular, but we've used zucchini and carrot here. Served with mango chutney, they're divine.

Moghrabieh is a pearl-sized couscous and is available from delicatessens, specialty food stores and some supermarkets.

Cut vegetables the same size for even cooking. If you have time, the shallot mixture will develop more flavour if it’s covered and refrigerated overnight. Serve with yoghurt. Note

Fresh, light and full of flavour, juicy king prawns and tender zucchini get a lift from the garlic, chilli and pesto sauce.

These tasty zucchini and corn frittatas are delicious enjoyed warm as a delicious savoury breakfast, or popped in the lunchbox as a healthy mid-week snack.

Use only the rind from the preserved lemon; rinse rind well under cold water then drain, dry and chop finely.

Make these delicious zucchini and pine nut bruschetta for a tapas-style tasty treat.

Use a mandoline or V-slicer to slice zucchini, if available. Note

A healthy and vegetarian zucchini burger with beetroot and tomato relish.

A healthy and organic dhal with ginger, zucchini, carrot from Australian Women's Weekly.

A hearty and healthy classic minestrone complete with carrot, zucchini, pasta and ham hock.