Pappardelle with Fresh Basil, Goat's Cheese & Zucchini Flowers

Serves: 2 | Preparation Time: 20 min


  • 90 Gram ricotta cheese
  • 60 Millilitre double cream
  • 3 Teaspoon (Metric) basil, thinly sliced (roll about four/five leaves together and then slice, it is easier)
  • 0.25 Teaspoon (Metric) ground nutmeg
  • 150 Gram good dried papardelle pasta or 200g of fresh pasta
  • 30 Millilitre olive oil
  • 2 small zucchini, sliced into thin batons
  • 4 zucchini flowers
  • plain flour, for dusting
  • 50 Gram woodside ediths ash goats cheese or similar


Combine ricotta, cream, basil & nutmeg in a bowl and season well. Leave this at room temperature for an hour.

Cook the pasta until al dente. While pasta is cooking, fry the zucchini in the olive oil. Remove and place on paper towel.

With only a few minutes before the pasta is cooked, start to prepare the zucchini flowers. Dust the zucchini flowers with flour and shake of the excess and fry for about a minute until golden.

Drain the pasta and place into a large bowl. Add the zucchini flowers and ricotta mixture and toss lightly. Sprinkle with crumbled goats cheese to serve.

Italian Zucchini Stir Fry

Serves: 2 | Preparation Time: 10 min


  • 400 Gram zucchini, sliced or diced into cubes
  • 1 Tablespoon (Metric) fresh minced garlic
  • 1 Tablespoon (Metric) olive oil
  • 1 Tablespoon (Metric) butter
  • sea salt
  • black pepper
  • 1 Teaspoon (Metric) chopped capers
  • 3 Unit anchovy fillets
  • parmesan cheese


In a large skillet, sauté the zucchini, garlic, capers and anchovy fillets in oil and butter, until zucchini is crisp-tender, about 5 minutes. Season with salt and pepper, then sprinkle with Parmesan cheese.Serve immediately.

Zucchini and Capsicum Frittata

Serves: 4 | Preparation Time: 30 min


  • 4  zucchini, thinly sliced
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 red capsicum, cut into thin strips
  • 1 green capsicum, cut into thin strips
  • 8  free range eggs, large
  • 2 tbsp parsley, chopped
  • 0.5 Cup parmesan, grated
  •  crusty bread, to serve


Heat half the oil in a 23cm oven safe frying pan on medium. Add zucchini, onion and capsicum. Season, cook for 10 minutes, stirring, until tender. Cool slightly.

Wipe pan and heat remaining oil on medium. Pour in whisked egg, parmesan and parsley mixture, and then distribute vegetables evenly. Cook for 7 minutes, without stirring, until edge is set but centre is still soft.

Remove from heat, sprinkle with remaining parmesan. Place under a preheated grill and cook for 3 minutes. Remove from grill, portion and serve.