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Astar's zucchini recipes - 24 February

Zucchini slice

Stuffed courgettes with spicy chorizo sausage

Chocolate zucchini cake

Zucchini or courgettes

The word zucchini comes from the Italian word for a small squash. Some of these small squashes grow to as big as 50cm.

Introduced into our gardens in the 1920s, zucchini have become as common as carrots. With its mild taste, zucchini is enormously versatile.

Oversized, mature zucchinis are best when stuffed and baked.

Stuffed courgettes with spicy chorizo sausage

Shopping list - serves 4
Costs: $6 per serve

1 oversized courgettes - about 30cm or 6 smaller ones
1 large red onion finely chopped
4 cloves garlic finely minced
1 cup mushrooms - finely chopped
2 tbsp red wine
4 uncooked spicy chorizo sausages - meat removed from casing
3 large tomatoes - chopped
Good handful of freshly chopped basil
1/2 cup freshly grated parmesan cheese and extra for topping
2 - 3 tbsp olive oil
Salt and black pepper to taste
Good cup of fresh bread crumb


Pre-set oven to 180degC

Grease baking dish

Cut courgettes in half and scoop out the insides to leave a thickish 1cm shell.  Set aside pulp.

Heat a little oil in a fry pan then saute onions and garlic until soft.

Add sausage mince and pan fry several more minutes before adding mushrooms, courgettes pulp, red wine, tomato, basil and seasoning.

Allow to cool slightly before folding through breadcrumbs and most of cheese.

Fill courgettes shells with mixture.  Top with remaining cheese and more black pepper.

Place filled shells in to a baking pan and drizzle over rest of oil.

Bake 35-40 minutes until golden.

Serve hot with rice, along with a rich tomato sauce.

Zucchini slice

Serves 4
$2 per serve

I fell upon this recipe in the early '80s and it has to be one of my all time favourites.  It's quick and easy to put together, economical and everyone loves it hot or cold.

Wonderful in lunch boxes, a picnic or when asked to bring a plate.

375g zucchini - grated
1 large onion - chopped
2 fat cloves garlic finely chopped
4 sliced bacon or ham - diced
1 cup grated tasty cheese
1 cup self raising flour
1/2 cup olive oil
5 large eggs
Handful of freshly chopped basil and thyme
Salt and black pepper


Pre-set oven to 180degC.

Grease a round flan dish.

Into a bowl add grated zucchini, chopped onion, garlic and cheese and mix to combine well.

Add flour, eggs, oil and herbs. 

Season, then pour into oiled or greased dish.

Bake 30 - 40 minutes until golden and brown.

Chocolate zucchini cake

Serves 14
Costs: $10

If you have a hungry family, surplus zucchini and need to make a really big cake, then try this.

2 1/2 cups grated zucchini - leave skins on
4 heaped tbsp cocoa
2 1/2  cups flour
1 tsp salt
2 tsp baking soda
1 tsp ground cloves, cinnamon, and nutmeg
2 tsp vanilla

1/2 cup butter
1/2 cup peanut or olive oil

1/2 cup milk mixed with 1/2 tsp vinegar added

1 1/2 cup brown sugar
1 cup chocolate chips
1 cup walnuts

2 large eggs

For the icing - icing sugar, cocoa 1 tbsp butter- mix


Pre-set oven to 180 - 190degC.

Grease and line with baking paper a large oven dish.

Into a large bowl sift together the flour, cocoa, soda, spices, salt and set aside.

Cream together the butter, oil, sugar until fluffy.  Add eggs vanilla and milk and blend well. Add grated zucchini.

Fold wets into dry ingredients, then chocolate chips and nuts.

Pour into prepared tin and bake around 45 minutes until a skewer inserted into middle comes out clean.

Allow to cool, before icing with chocolate butter icing.