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This product is classified as Class 1 - Spain is the country of origin.
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The courgette is a variety of cucurtbit, which means it's from the same family as cucumber, squash and melon. It is the most popular vegetable of the squash family, being extremely versatile, tender and easy to cook. Just don't boil them! They have a deep green skin with firm pale flesh and are also known as zucchini.
Choose the best
Choose small courgettes that are firm to touch with a glossy, unblemished skin. Avoid soft, squishy courgettes.
Courgettes do not need peeling. Slice off each end and prepare as recipe directs. It's best not to boil, as they will become mushy and lose their flavour. Instead lightly sauté in butter or oil and a small amount of water.
Courgettes will keep in the fridge for weeks, but taste best when used as quickly as possible after picking or buying.
Courgettes can be poached, blanched, hollowed out and stuffed, baked, fried, steamed or stewed, and taste great combined with goats' cheese or garden herbs. They are quite watery vegetables so need to be cooked with care. If stuffing courgettes, pre-cook them for a few minutes in salted water before baking with their filling. Try courgettes preserved in vinegar, made into fritters or stirred into risotto. If you've grown your own, you can make good use of the delicate Flowers too: remove their stamens, dip the Flowers in tempura-style batter and deep-fry, or stuff with ricotta, parmesan and herbs and bake. The Courgette canbe added salads, soups or risotto.
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