3 Flavour-Packed Recipes With Zucchini, Broccoli and Bok Choy

That lone zucchini or half head of broccoli at the back of the fridge? We have all been there. Before it goes limp, turn it into something worth cooking. Here are three flavour-packed recipes: baked stuffed zucchini, a creamy broccoli soup and a quick bok choy stir-fry.

1. Stuffed Zucchini Boats

Zucchini shells filled with a saucy chicken-and-tomato mixture, topped with melted cheese and baked until golden.

Prep time: 10 mins | Cook time: 40 mins | Servings: 4

Ingredients

• 4 medium zucchini
• ½ tsp dried mixed herbs
• Salt and black pepper to taste
• 2 tsp olive oil, plus a little for greasing
• 450 g chicken mince
• ½ cup onion, finely diced
• 1 tsp minced garlic
• 2 cups tomato pasta sauce
• ¾ cup grated mozzarella
• 1 tbsp chopped coriander or parsley

Get the ingredients here

Method

1. Preheat the oven to 200°C (400°F) and grease a baking dish. Halve the zucchini lengthwise, trim the stem ends and scoop out the flesh with a spoon. Sprinkle the shells with the herbs, salt and pepper and arrange them in the dish.
2. Heat the oil in a large pan on medium-high heat. Cook the chicken mince, breaking it up, until cooked through.
3. Add the onion and cook for 4 minutes until soft. Add the garlic and cook for 30 seconds. Season with salt and pepper.
4. Pour in the pasta sauce and simmer for 5 minutes.
5. Spoon the chicken mixture into the shells and top with the cheese.
6. Bake for about 25 minutes, until the zucchini is tender and the cheese is melted and golden. Garnish and serve.

Tip: If your zucchini are large, add about 10 minutes and check that they’re tender.

2. Broccoli Cheddar Soup

A thick, creamy one-pot soup loaded with broccoli and sharp cheese.

Prep time: 15 mins | Cook time: 35 mins | Servings: 6

Ingredients

• 4 tbsp salted butter
• 1 small onion, chopped
• 1 large carrot, grated
• 4 garlic cloves, minced
• ¼ cup all-purpose flour
• 1 tsp salt, plus more to taste
• 1 tsp mustard powder
• ¼ tsp nutmeg powder
• 2 cups whole milk
• 2 cups vegetable or chicken stock
• 4 cups chopped broccoli
• ½ cup grated Parmesan
• 2 cups grated sharp cheddar
• Black pepper to taste
• Croutons, to serve (optional)

Get the ingredients here

Method

1. Melt the butter in a large pot over medium heat. Cook the onion and carrot for about 5 minutes until soft. Add the garlic and cook for 1-2 minutes.
2. Stir in the flour, salt, mustard powder and nutmeg. Whisk for 1 to 2 minutes into a paste.
3. Slowly whisk in the milk and cook for about 5 minutes, whisking, until thick enough to coat the back of a spoon.
4. Take the pot off the heat and add the stock. Blend until smooth with an immersion blender or in a regular blender.
5. Add the broccoli. Return to medium-low heat and simmer for about 20 minutes until tender.
6. Stir in the Parmesan and half the cheddar until melted, then add the rest. Season and serve with croutons.

Tip: Add the cheese a little at a time, and grate it fresh, so the soup stays smooth.

3. Bok Choy and Mushroom Stir-Fry

Crisp bok choy and tender mushrooms in a gingery, garlicky sauce. Serve over rice.

Prep time: 15 mins | Cook time: 8 mins | Servings: 4

Ingredients

For the sauce:

• 2 tbsp water
• 2 tbsp soy sauce
• 1 tbsp vegetarian stir-fry sauce
• 1 tsp sugar
• ¼ tsp black pepper powder
• ½ tsp sesame oil

For the slurry:

• 1 tbsp cornflour
• 2 tbsp water

For the stir-fry:

• 450 g baby bok choy, cut into large bite-size pieces
• A pinch of salt
• 2½ tbsp neutral oil, divided
• 450 g button mushrooms, halved
• 4 dried red chillies
• 2 garlic cloves, minced
• 1 inch ginger, minced
• 2 spring onions, sliced

Get the ingredients here

Method

1. Mix the sauce ingredients in one bowl and the slurry in another.
2. Heat ¼ cup water in a large pan. Add the bok choy and salt, cover and steam for 30 seconds. Stir, cover and steam for 30 seconds more, until softened. Move to a plate.
3. Wipe the pan, heat 2 tbsp oil on high heat and add the mushrooms. Sear for 1 minute, then stir for 2 to 3 minutes until browned and dry.
4. Push the mushrooms aside. Add the remaining oil, chillies, garlic, ginger and spring onions. Stir until the chillies darken, then mix everything.
5. Return the bok choy and add the sauce. Cook for 30 seconds. Stir in the slurry and cook until thick. Serve hot.

Got a favourite way to cook these veggies? Tell us in the comments.

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