March 9, 2018
As the sun, rain and soil work together at this time of year to grow plump grapes in time for vintage, gardeners around Australia are also experiencing their own harvests, with one "garden hero" often growing faster and stronger than the rest - the zucchini.
And just like lemons, or tomatoes, when zucchinis grow they tend to grow in excess.
While the easy-to-grow nature of zucchini makes it a favourite among gardeners and cooks, it's also super healthy for you too.
In fact, zucchinis have more potassium than bananas, are rich in B+ complex vitamins, low in calories, high in fibre, and also been shown to slow down the ageing process.
In spite of our love for zucchinis, even the most avid foodie may find it tricky to use up their resources when faced with kilos upon kilos of the tasty vegetable.
So, if the thought of another zucchini slice makes you yawn, here are three indulgent, delicious, zucchini recipes to help you expand your repertoire.
With the introduction of the spiralizer to just about every kitchen in Australia, zucchini noodles are being made in oodles, replacing traditional pasta for a lighter option in homes everywhere. But do you know you can also use zucchini noodles to replace vermicelli in your Vietnamese Pho?
This wholesome recipe from Popsugar brings together everything we love about Pho - delicious spices, fresh herbs, a splash of lime - with extra green-goodness thanks to the use of zucchini noodles.
You've heard of carrot cake, and banana cake, but did you know you can also make cakes with zucchini?
And what if we told you that by mixing banana and zucchini you might just end up with one of the most delicious, moist and healthy cakes around?
While it may sound odd, this Banana Zucchini cake recipe from One Green Planet will make you a zucchini and banana believer - full of vegetable and fruit, it's the perfect mix of sweet and savoury.
If you're looking for something a little more indulgent, look no further than this luxurious chocolate cake recipe, made with zucchini and rich dark chocolate. It's pure decadence and pairs perfectly with our Tri-Centenary Barossa Grenache.
Lasagnes features very high on the comfort food metre, but if you're looking for a low-carb, gluten free, delicious alternative to traditional lasagne, why not replace the pasta with zucchini?
Simply slice your zucchinis into thin ribbon shaped strips and layer with your usual Bolognese and béchamel sauce.
It's not only a lighter alternative, it also adds additional servings of vegetables, extra nutrients, and is great for lunches or freezing for quick dinners later in the week.
For a full recipe try Gina Homolka's take on zucchini lasagne, to really zing up your zucchinis!
Who doesn't love a salty snack when having a glass of wine with friends? So why not use your zucchinis to make your very own snacks for your next five-o'clockers?
This delicious zucchini chip recipe bakes the chips rather than frying them, and uses simple ingredients that you probably already have in the kitchen.
Simply slice the zucchinis, dip them in milk, then coat in a mixture of breadcrumbs, parmesan cheese, garlic powder, salt and pepper, then place on a baking sheet sprayed with extra virgin olive oil for a tasty and oh so delicious snack.
Serve with a chilled glass of our refreshing Eden Valley Chardonnay.
If you're looking for something else to snack on, or serve your friends, try this delicious "mama" ghannouj, (zucchini baba ghannouj).
This delicious dip is simply made from grilled zucchini whizzed together with tahini, lemon garlic and extra virgin olive oil, and is perfect served with charred pitta bread, and a chilled glass of our The Virgilius Viognier.
Photo by Caroline Attwood on Unsplash.