Dreamy zucchini

Is it a courgette or a zucchini? However you choose to say it, these seasonal superstars – which start appearing in spring and are widely available throughout summer – are nutritious and oh-so-delicious. Try them added to succulent meatballs, spiralised into ‘pasta’ ribbons or ‘noodles’, or baked into a decadent chocolate and walnut brownie.

Courgette & vegetable bake

Ready in 1 hour | Serves 4 | GF

5-6 courgettes, sliced lengthwise
1 large eggplant, sliced lengthwise
2 golden kumara, scrubbed
2 red capsicums, cut into wide strips
¼ cup olive oil
1 clove garlic, finely diced
1 tsp finely chopped oregano (or ½ tsp dried)
Sea salt
250g ricotta
¼ cup sour cream
1 egg
½ cup grated parmesan, plus extra to sprinkle
Chilli flakes

Preheat the oven to 185°C and line 2 trays with baking paper. Cut