This week we're bringing back Zucchini which is super versatile when it comes to creating delicious meals! Did you know that Zucchini has been used in folk medicine to treat colds, aches, and various health conditions? It’s also high in antioxidants and can contribute to a healthy digestion.
The purpose of these recipes is to give you some inspiration for the week ahead. We’ve suggested meal ideas based on our produce selection and they can all be enjoyed on their own, or with any protein that suits your appetite.
Potato and Spring Onion Pancakes
Looking for an easy savoury pancake recipe? Check out these quick potato pancakes. Perfect for a light meal or a snack.
- 200g mashed potato 200g, chilled
- 50g plain flour
- 1 tsp baking powder
- 1 Gippsland Free Range Egg, beaten
- 100 ml buttermilk
- 1-2 tbsp milk
- 4 spring onions, finely chopped, plus extra to serve
- 30g parmesan, finely grated
- butter for frying
Put the potato in a bowl and mix in the flour, baking powder and egg. Stir in the buttermilk, milk, spring onions and parmesan, and season really well.
Heat a frying pan and melt a knob of butter. Spoon in the batter to make small, 10cm-wide pancakes. When small bubbles appear, flip the pancakes and cook until golden. Serve with the pancetta, soft-boiled eggs, avocado slices, and a sprinkle of spring onions.
Spiced Grilled Zucchini Fingers
This unique side dish is perfect to take to a BBQ with friends, or easy to whip up for a weeknight side meal.
- 2 zucchini
- 1 tbsp olive oil
- 1 tsp ground paprika
- 1 tsp lemon pepper
- 1/4 tsp cayenne pepper
- 1/2 cup coriander leaves
- 50g Australian fetta, crumbled
Cut the zucchini in half crossways, then into thick batons.
Combine the zucchini, oil, paprika, lemon pepper and cayenne pepper in a large bowl.
Heat a barbecue flat plate or chargrill on high. Cook the zucchini, in 2 batches, for 2 mins each side or until browned all over and tender.
Serve the zucchini fingers sprinkled with the coriander and fetta.
Caramelised Corn With Fresh Mint
This recipe is sweet and savory all at once. An amazing, side dish that is super easy, yet sure to impress.
- 1 -2 cups fresh corn kernels, from about 1 - 2 cobs)
- 1 tbsp butter
- ¼ cup chopped fresh mint
In a wide skillet, melt half the butter over high heat. Add half the corn and cook, stirring often, until golden and browned (kernels may begin to pop), about 10 minutes. Stir in half the mint and sprinkle with salt. Transfer to a serving bowl. Repeat with remaining corn, butter, mint and salt.
Pan-fried Herby Potatoes
The fresh herbs and gorgeous caramelised cherry tomatoes are the perfect accompaniment to golden fried potatoes.
- 2-3 medium onions, unpeeled
- 1-2 tbsp olive oil, plus extra to drizzle
- 250g truss tomatoes
- 800g potatoes, scrubbed
- 2 tbsp extra virgin olive oil
- Handful flat-leaf parsley, finely chopped
- 2-3 thyme sprigs, leaves picked, plus extra sprigs to serve
Preheat the oven to 180°C.
Top and tail the onions, then cut in half horizontally. Place onion on a baking tray with the smaller cut side down, drizzle with oil and season well. Place tomatoes on a separate tray, drizzle with oil and season well. Place onion in the oven and roast for 40-50 minutes until golden and caramelised. Place tomato in the oven for the final 20 minutes and cook until softened. Remove trays from the oven and cool slightly before removing the skin from the onion. Set onion and tomatoes aside and keep warm.
Meanwhile, half-fill a large saucepan with cold, salted water and add potatoes. Bring to the boil over medium-high heat, then reduce heat to medium and simmer for 10-12 minutes until a knife just about goes through the middle. Drain and cool slightly before slicing into 1cm rounds. Heat 1 tablespoon olive oil in a large frypan and, in batches, fry potato, turning, adding more oil if necessary, for 5-6 minutes until golden. Drain on paper towel.
Place potato in a bowl with onion, extra virgin olive oil, parsley and thyme.
Season, toss to combine, then add tomatoes and mix gently. Serve with extra thyme.
Spiced Sweet Potato and Capsicum Soup
This spiced sweet potato and capsicum soup is healthy and nourishing, with roasted vegetables, broth and delicious spices combined to create this super easy meal.
- 600 grams sweet potatoes
- 2 red capsicums
- 2-3 cloves garlic, unpeeled
- 2 tbsp extra virgin olive oil
- 5 cups vegetable or chicken stock
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground ginger
- salt & pepper to taste
- fresh coriander as garnish (optional)
Preheat oven to 180 C and line a large baking tray with foil or non-stick baking paper.
Peel the sweet potatoes and dice into pieces about 2cm long. Trim the capsicum and cut into thick slices (about 2cm thick is also good).
Place the diced veggies and the unpeeled garlic cloves on the baking tray. Pour over the olive oil and toss everything around in it, then spread out evenly.
Roast for approximately 30-40 minutes, or until the vegetables are soft and starting to char and brown at the edges. Remove from oven.
Take the garlic gloves off the tray and gently squeeze the roasted garlic out into your blender jug (or, if you're going to use a stick/immersion blender, into a large deep bowl or saucepan). Then, add the veggies into the jug too.
Add the spices and the 5 cups of stock to the blender jug.
Blend until smooth and creamy, and then heat as required in a saucepan over the stove on a low heat.
Garnish with fresh coriander, salt and pepper, and serve.
Roasted Eggplant and Crispy Kale with Yogurt
A super nutritious recipe that can be used as a light meal, or side dish to your favourite protein.
- 1 medium eggplant, quartered lengthwise, cut crosswise into 1cm pieces
- ¼ cup vegetable oil
- ½ teaspoon ground cumin
- 6 Kale leaves, ribs and stems removed, leaves coarsely torn
- 1 lebanese cucumber
- 1 cup plain Greek yogurt
- 1 teaspoon fresh lemon juice
- 1 garlic clove, finely grated
- 2 cups truss tomatoes, halved
- Olive oil (for drizzling)
Preheat oven to 220°C. Toss eggplant with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20–25 minutes. Remove from oven, sprinkle with cumin, and toss to coat.
Meanwhile, heat a dry large skillet, over medium-high. Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes.
Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, and garlic; season with salt.
Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top. Drizzle with more olive oil.
Shaved Radish Salad with Feta and Mint
This shaved radish salad contains feta cheese and fresh mint leaves and gets a simple dressing of olive oil and fresh lemon juice.
- 1 bunch radishes, sliced thinly with a mandoline about 1 cup sliced
- 50g crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1/4 tsp salt
- 1 tbsp lemon zest garnish
- fresh mint leaves garnish
- crushed peppercorns
Mix together olive oil, fresh lemon juice and a couple pinches of salt in a small pitcher. Stir to combine.
On a small plate, assemble shaved radishes, sprinkle with crumbled feta cheese. Add crushed peppercorns, flaked sea salt, and mint leaves. Drizzle with olive oil, lemon juice dressing. Garnish with a bit of lemon zest.
If you would like to check out the latest produce selection, click here to visit the Seasonal FarmBOX product page and be sure to secure your Thursday delivery if you haven't already.