Boil, steam or microwave potatoes and parsnips until tender then drain. Transfer to a large bowl and mash with milk until smooth. Season to taste and cover to keep warm.
Meanwhile, combine olive oil, lemon zest and lemon juice in a medium bowl. Add cheese, zucchini and arugula and mix gently. Let stand for 15 mins. Season to taste.
Heat and oil a grill plate or grill. Sear for 3 mins per side, or until cooked to your liking.
Serve lamb with mashed potatoes and parsnips and zucchini salad.
Combine zucchini, cucumbers and red wine vinegar.
Mix well and refrigerate for 1 hour. After cooling, combine rest of ingredients and mix well. Refrigerate again for 1 hour before serving.
br>TO SERVE AS A COLD POTATO SALAD; make as stated in
Bring water in a saucepan to a boil, add onion in a sieve and blanch for 1 minute. Remove and rinse under cold running water. Add zucchini to the pot with boiling water and cook for 30 seconds. Drain and put zucchini into a bowl with ice water. Move zucchini around so they cool evenly. Drain well.
Combine zucchini, mint, and basil in a large salad bowl. Mix oil, lemon juice, lemon zest, salt, and pepper in a small cup and pour over salad. Mix and refrigerate for 30 minutes.
nder running cold water and set aside.
Place zucchini slices into
Place zucchini on kitchen paper & sprinkle with salt, allow to stand 30 minutes.
Rinse zucchini under cold water and pat dry.
Combine zucchini, mushrooms and macaroni in a salad bowl, chill while preparing dressing.
Place all remaining ingredients except peanuts into a blender & whip until smooth but not too thick.
Coat salad lightly with dressing, chill & serve garnished with roasted peanuts.
o high.
Cut the zucchini into 1/4 inch length
Cut zucchini in half lengthwise, and then
Heat a medium pot of salted water to the boil,add the zucchini, and cook until crisp-tender, 1 to 2 minutes. Quickly drain and refresh in cold water. Drain well and place in a mixing bowl.
Whisk together the remaining ingredients, season to taste, and pour over the zucchini, tossing to coat it.
n medium-high heat. Cook zucchini until tender. Transfer to a
Preheat the grill on medium heat. Spray zucchini and haloumi with no stick cooking spray. Grill until lightly browned on both sides. Arrange on plates with spinach and tomatoes.
Whisk reserved tomato oil, rosemary and lemon juice in a small bowl. Serve with salad.
Mix eggs, brown sugar, sugar, zucchini, salad oil and vanilla. Add flour, baking soda.
Add salt, baking powder, cinnamon and raisins or walnuts.
Grease and flour two loaf pans.
Bake at 325\u00b0 for 60 to 70 minutes.
Good warm or cold with butter, jam or cheese.
Put the zucchini in a colander and sprinkle
Combine lemon zest, pepper and 1 tbsp lemon juice in a large bowl. Add chicken and toss to coat.
Lightly coat a grill pan with oil. Grill chicken until cooked through. Remove from pan. Add zucchini and cook until tender.
Whisk together garlic and lemon juice in a large bowl. Add grilled zucchini and spring onions and toss gently to combine.
Place radicchio on a serving plate. Top with zucchini and chicken. Sprinkle with parsley to serve.
In a small saucepan with enough boiling unsalted water to cover, cook the green beans until tender but still crisp, 3 to 4 minutes.
Drain in a colander, rinse under cold running water to stop the cooking and drain again.
In a medium sized bowl, combine the olive oil, garlic, tarragon and pepper.
Add the green beans, zucchini and onion and toss well.
Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.
Just before serving, add the vinegar and toss again.
Serves 4.
Preheat a lightly greased grill to high. Season lamb and sprinkle with oregano. Grill lamb 3 mins each side. Add zucchini slices halfway through. Let lamb stand for 4 mins; slice.
Meanwhile, bring oil and 1 1/2 cups water to a boil in a medium saucepan. Add peas and boil for 1 min. Remove from heat. Stir in couscous and season to taste. Cover and let stand for 5 mins.
Fluff couscous with a fork. Transfer to a large bowl. Add lamb, zucchini and mint and toss to combine. Season to taste and serve.
Combine zucchini, carrots, shallots and herbs. Whisk together oil, vinegar and mustard. Season and add a pinch of sugar. Pour over vegetables and toss to combine. Serve.
br>*Cooks note:
This salad is best made with young
Saute garlic in olive oil.
Add zucchini; stir-fry until just tender.
Discard garlic.
Remove zucchini from pan; place in bowl or other container.
Add sugar to pan, then add olives, almonds, vinegar, chili sauce, salad dressing, parsley, tarragon, oregano, salt and pepper.
Cook over moderate heat for about 2 minutes to blend flavors.
Pour sauce over zucchini; cover and chill several hours or overnight.
Serve on salad greens.
Makes 4 to 6 servings.
Fill a large bowl with cold water and ice.
Bring