Zucchini

Zucchini is a summer squash harvested young while the skin is still thin and tender. It has a mild, slightly sweet flavour and a high water content that makes it remarkably adaptable in the kitchen. Most zucchini sold in Australia are the classic dark green variety, though lighter green and yellow types appear at farmers’ markets.

In Australian cooking, zucchini is a year-round staple thanks to domestic production across multiple growing regions. It can be eaten raw — shaved into salads or sliced into crudités — or cooked by virtually any method. Grilled zucchini is a barbecue standby, grated zucchini disappears into fritters, pasta sauces, and baked goods, and spiralised zucchini serves as a lighter alternative to noodles.

Zucchini is one of the most productive backyard garden plants in Australian conditions, which means home-grown gluts are common in summer. This abundance has inspired a long tradition of zucchini slice, zucchini bread, and other recipes designed to use up a generous harvest.