Baked Zucchini Fritters

Makes 4 servings

• 2 medium zucchini, grated
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup grated Parmesan
• 1/4 cup breadcrumbs
• 1/2 teaspoon garlic powder
• Black pepper, to taste
• Olive oil spray

1. Preheat oven to 400°F. Line a baking sheet with parchment and lightly spray with olive oil.
2. Place grated zucchini in a colander, toss with salt, and let sit for 10 minutes. Squeeze out excess moisture.
3. In a bowl, combine zucchini, eggs, Parmesan, breadcrumbs, garlic powder, and black pepper.
4. Scoop mixture into 2-tablespoon portions and flatten slightly on the baking sheet.
5. Bake for 15–20 minutes, flipping halfway, until golden and crisp on both sides.
6. Serve with sour cream, yogurt, or marinara for dipping.

Zucchini Lasagna

Make 6 servings

• 3 medium zucchini, sliced lengthwise into 1/4-inch planks
• Olive oil, for brushing
• 1 cup ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan
• 2 cups marinara sauce
• 2 cups shredded mozzarella
• Salt and pepper, to taste

1. Preheat grill or grill pan over medium-high heat. Brush zucchini slices with olive oil and grill for 1–2 minutes per side.
2. In a bowl, mix ricotta, egg, Parmesan, salt, and pepper.
3. In a 9×9-inch baking dish, spread a few spoonfuls of marinara.
4. Layer grilled zucchini, ricotta mixture, marinara, and mozzarella. Repeat layers, ending with marinara and mozzarella on top.
5. Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake 10–15 minutes more, until bubbly.
6. Let rest 10 minutes before slicing.

Chocolate Chip Zucchini Bread

Makes 1 loaf

• 1 cup grated zucchini (squeezed dry)
• 1/2 cup neutral oil (like canola or avocado)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup chocolate chips

1. Preheat oven to 350°F. Grease or line a 9×5-inch loaf pan.
2. In a large bowl, whisk oil, sugars, eggs, and vanilla until smooth.
3. Stir in zucchini.
4. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
5. Add dry ingredients to wet, mixing just until combined. Fold in chocolate chips.
6. Pour into pan and bake 50–60 minutes, or until a tester comes out clean.
7. Cool in pan 10 minutes, then transfer to a rack.

Zucchini Tart with Herbed Ricotta

Makes 6-8 servings

• 1 sheet frozen puff pastry, thawed
• 1 small zucchini, thinly sliced
• ¾ cup ricotta cheese
• 1 whole egg plus 1 egg yolk
• 1 Tbsp fresh dill, chopped
• 1 Tbsp fresh chives, chopped
• Salt and pepper to taste

1. Preheat oven to 375°F.
2. In a bowl, combine ricotta, egg yolk, herbs, salt, and pepper.
3. Roll out puff pastry into a 10-inch round and place in a buttered tart pan.
4. Spread on the ricotta mixture over the pastry.
5. Arrange zucchini slices on top of the ricotta.
6. Brush crust with beaten egg.
7. Bake 35–40 minutes until crust is golden and filling is set.
8. Cool slightly and cut into 8 wedges.

Grilled Zucchini & Halloumi Skewers with Basil‑Lemon Drizzle

Serves 4

• 3 medium zucchini, sliced into ½‑inch half‑moons
• 8  oz halloumi, cut into 1‑inch cubes
• 2  Tbsp olive oil
• 1  tsp smoked paprika
• Fine sea salt & cracked black pepper

Basil‑Lemon Drizzle:

• ¼  cup packed fresh basil leaves
• 2  Tbsp extra‑virgin olive oil
• 1  Tbsp fresh lemon juice
• ½  tsp honey

1. Heat grill to medium‑high.
2. Thread zucchini and halloumi alternately onto soaked wooden or metal skewers.
3. Brush with olive oil, sprinkle with smoked paprika, salt, and pepper.
4. Grill for 2–3  minutes per side until charred and halloumi is golden.
5. Blitz drizzle ingredients in a mini processor (or chop basil finely and whisk).
6. Plate skewers and spoon over basil‑lemon drizzle.