And not a zoodle in sight. There’s more to the humble green veg than zucchini noodles. Zucchini is a spring vegetable that we love to cook with thanks to its vibrancy and versatility. And our ...
This recipe has influences from all over the place. It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment made from chillies and Japanese citrus), and butter to ...
Add the ginger, garlic, onion and zucchini to the pan and stir-fry for 2-3 minutes, or until the zucchini is softened. Use a slotted spoon to remove to a plate, leaving the oil in the pan.
This pasta recipe from the Melbourne author’s new cookbook, Good Cooking Every Day, is the spring fling you need right now. Picture wide, ragged pasta ribbons folded through a luscious, creamy sauce.