Make dinner cheaper by using Zucchini in your recipes!

The best way to cook is to use ingredients that are in season.

It’s cheaper and most of the time, they taste better regardless.

Here are three ways you can utilise Zucchini to make cheaper and more delicious meals:

Zucchini & ricotta open pies with olive salsa

Makes: 8

Prep: 20 mins + chilling

Cook: 20 mins

Ingredients:

• 2 sheets frozen puff pastry, thawed

• 2 small zucchini, thinly sliced ribbons

• 2 tbsp olive oil

• 500g fresh ricotta

• 1 cup grated pizza cheese

• 2 eggs

• ½ cup fire-roasted pepper strips

• 300g truss cherry tomatoes

• rocket leaves, to serve

For the salsa:

• ½ cup pitted kalamata olives

• ¼ cup basil leaves

• 2 tbsp olive oil

• juice ½ lemon

Method:

1. Preheat oven to 200°C. Line two oven trays with baking paper.

2. Cut each sheet into quarters. Lightly score a 2cm border around each square. Freeze 5 mins.

3. Meanwhile, preheat chargrill on high. Toss zucchini in oil. Grill 1-2 mins each side until tender.

4. In a bowl, combine ricotta, half the cheese and 1 egg. Season and mix well. Spread over centre of each pastry. Top with zucchini slices and red pepper strips. Sprinkle with remaining cheese. Arrange on trays. Spray tomatoes with oil, season and add to tray with pastry.

5. Brush pastry edges with remaining beaten egg. Bake 12-15 mins until pastry is puffed and golden and tomato skins wrinkle.

6. For the salsa: In a small bowl, combine all ingredients. Season with pepper.

7. Serve pies topped with olive salsa and scattered rocket leaves. Accompany with roasted tomatoes.

Zucchini & haloumi frittata

Makes: 4

Prep: 10 mins

Cook: 30 mins

Ingredients:

• 500g zucchini (3 medium), grated, excess water squeezed

• 200g haloumi, grated

• 8 eggs

• ¼ cup milk

• ¼ cup grated parmesan

• 2 tsp lemon zest

• 1 small red onion, thinly sliced into rings

• 2 tbsp pine nuts

• fresh dill sprigs, tomato relish, mixed leaves, to serve

Method:

1. Preheat oven to 160°C and line a 24 x 16cm oven pan with baking paper.

2. Grate zucchini and haloumi into a large bowl. Add eggs, milk, parmesan and lemon zest, making sure to mix well. Season with salt and pepper.

3. Pour mixture into prepared tin and scatter sliced red onion and pine nuts over the top.

4. Bake 25-30 mins until frittata is set.

5. Serve with fresh dill, tomato relish and a zingy mixed leaf salad.

Zucchini kofta & cashew curry

Makes: 4

Prep: 30 mins

Cook: 30 mins

Ingredients:

• 1 onion, thinly sliced

• 2 tbsp vegetable oil, plus extra for shallow-frying

• 1 tbsp grated ginger

• 2 garlic cloves, crushed

• 3 tsp garam marsala

• 1½ tsp ground cumin

• 1½ tsp paprika

• 400g can diced tomatoes

• ½ cup roasted cashews, roughly chopped, plus extra to serve

• 1 cup water

• 3 large zucchini, coarsely grated, squeezed of excess moisture

• ¾ cup chickpea (besan) flour, plus extra for dusting

• ¹/³ cup chopped coriander, plus extra leaves to serve

• green chilli, steamed rice, plain yoghurt, lemon wedges, to serve

Method:

1. Saute onion and oil in a large saucepan on medium 5 mins. Add ginger, garlic and spices and cook 2 mins. Set aside 2 tbsp onion mixture.

2. Add tomato, cashews and water to remaining onion in saucepan. Simmer on low 15 mins.

3. Meanwhile, in a bowl, combine reserved onion mixture, zucchini, flour, and coriander. Roll heaped tablespoons into ovals, dusting hands with extra chickpea flour if needed.

4. In a large frying pan, shallow-fry kofta in 2 batches, 2 mins each side, until golden and crisp. Transfer to plate. Cover to keep warm.

5. Using a stick blender, puree onion mixture. Serve kofta topped with rice, yoghurt, cashews, coriander, chilli and lemon wedges.