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local food market co chickpea and zucchini stir fry 176684669 web

Three ideas for vegetarian dinners using zucchini

Zucchini is a versatile and tasty vegetable, perfect as the star ingredient in vegetarian dinners.

It’s nutritious, too, packed full of vitamins, minerals and antioxidants. It also has plenty of fibre for good digestion.

Tempt your family’s tastebuds with our recipes for chickpea and zucchini stir fry, stuffed zucchini gratin and vegetarian zucchini slice. All the recipes are easy to make and will soon become your new family favourites!

Chickpea and zucchini stir fry

Serve this healthy stir fry with steamed rice for a complete and delicious meal.


  • For: 4
  • Preparation: 15 min
  • Cooking: 10 min
  • Ready in: 25 min


  1. Heat the olive oil in a large pan over medium heat. Stir in the basil, garlic, oregano and black pepper. Add the zucchini and chickpeas, ensuring that you coat them well with the herbs and oil. Cover and cook for 10 minutes, stirring occasionally.
  2. Add the coriander and mushrooms and cook until the vegetables are tender, stirring occasionally. Then put the chopped tomato on top of the contents of the pan and steam for a few minutes. Serve immediately.

Creamy Pork Meatball & Fennel Spaghetti


    • For: 4 serving
    • Preparation: 20 min
    • Cooking: 30 min
    • Ready in: 50 min


    1. Heat a large non-stick frying pan over a medium heat. Add fennel seeds and cook, stirring, for 2-3 minutes or until aromatic. Transfer to a mortar and pestle (see tip) and finely grind.
    2. Place pork mince, brown onion and ground fennel seeds in a bowl. Using your hands, mix until well combined. Roll heaped tablespoons of mixture into balls. Place onto a plate, cover and refrigerate for 20 minutes.
    3. Heat oil in the large frying pan over medium heat. Add meatballs and cook, turning occasionally, until evenly browned. Transfer to a plate.
    4. Add red onion and fennel to the pan and cook, stirring occasionally, over medium heat for 8 minutes or until tender.
    5. Meanwhile, cook spaghetti in a large saucepan of boiling salted water following packet instructions.
    6. Pour wine over onion mixture and simmer, stirring occasionally, for 5 minutes or until wine has reduced by half. Add stock and return meatballs to pan. Bring to the boil, reduce heat and simmer for 5 minutes or until meatballs are cooked through and sauce has thickened slightly. Stir through cream, lemon rind, parsley and olives. Season with salt and pepper.
    7. Drain spaghetti. Toss spaghetti through the meatball mixture and serve.



    If you do not have a mortar and pestle, place the toasted fennel seeds into a small plastic bag and crush using a rolling pin. The fennel seeds bring out the flavour of the pork.

    Vegetarian zucchini slice

    Serve hot at dinnertime and eat the leftovers cold with salad for lunch the next day!



    1. Preheat your oven to 180 degrees Celsius.
    2. Sift the flour and baking powder into a bowl. Beat the eggs, then mix them in with the flour along with the oil. Add the zucchini and onion and add salt and pepper to taste. Put the mixture into a greased 22 x 33 cm baking dish and sprinkle the parsley and paprika over the top.
    3. Bake for one hour and serve hot.

    Include zucchini in your fruit and veg delivery

    Get fresh zucchinis delivered straight to your door with your grocery delivery in Melbourne from the Local Food Market Co.

    And if you’re wondering where to find a fruit shop near me, we also offer fruit delivery in the Melbourne area.

    Contact us to know more about vegetable and fruit box delivery in Melbourne direct to your home – the simple way to get your fruit and veg shop done hassle-free.