Courgette
Mild, water-rich courgette for stir-fries, omelettes, soups and stuffing; young specimens can also be used raw.
What it offers and why to use it
Fresh or frozen for cooking. Sold through much of the year; summer is the natural-season reference, depending on region and growing method.
flavour profile that changes with maturity and becomes sweeter and more concentrated when roasted or fried.
From shopping to cooking
Choose
When buying courgette, look for firm pieces of the correct variety, with a uniform colour, healthy skin and no bruises, deep wrinkles, mould or watery patches.
Store
Store whole and dry in the vegetable drawer; wash only just before using. Once cut, refrigerate well covered and consume within a few days.
Prepare
Wash and trim both ends. Young courgettes need no peeling; remove the seedy centre from large specimens if the seeds are tough. Pat dry and fry in batches; for soup, start with a little liquid.
How to make the most of it
Good pairings
Pairs well with olive oil, garlic, onion, tomatoes, cheese, eggs, cereals, pulses and fresh herbs.
How to substitute it
For soup, use pumpkin for a sweeter, thicker result and adjust stock when blending. In vegetable stews, try aubergine and start cooking it earlier. In raw salad, cucumber adds freshness, but is unsuitable for the same stir-fry use.
Recipes with courgette
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