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Zabaglione
 A mixture of eggs, sugar and Marsala fluffed up over a gentle heat that tastes wonderful eaten warm. |
 Zabaglione |
Zucchini and carrot quiche
 The extra care needed to make the case and filling are amply rewarded by this quiche with its delicately flavoured filling set in a crisp, light crust of rice. |
 Zucchini and carrot quiche |
Zucchini and tomato omelet
Chunks of zucchini and sweet tomato sparked with scallion, basil and thyme add texture to this light omelette that is simple to prepare. Melted mozzarella tops the pale egg base to give a golden finish to a savoury brunch dish. |
 Zucchini and tomato omelet |
Zucchini and Watercress Soup
The mellow smoothness of the zucchinis in this intensely green vegetable soup provides a subtle counterbalance to the underlying sharp, peppery flavour of the watercress leaves. |
 Zucchini and Watercress Soup |
zucchinis and cherry tomatoes
Tomatoes and hot spices make a pungent sauce for mild cauliflower, while vivid cherry tomatoes add fruitiness to melting zucchini slices. |
 zucchinis and cherry tomatoes |
Zucchinis in Citrus Sauce
These tender, baby zucchinis served in a very low fat sauce make this a tasty and low fat accompaniment to broiled fish fillets. |
 Zucchinis in Citrus Sauce |
Zucchinis, Apples and Peksillade
Persillade, a wonderfully scented combination of chopped parsley and garlic, contributes a classic French flavouring to this fruity dish of fried zucchini, tomato, onion and apple. |
 Zucchinis, Apples and Peksillade |
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