Courgettes Fresh Vegetables Get Fresh & Fruity

Courgettes

Class 1 - Spain

  • £1.46
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This fresh product is classified as Class 1 - Spain is the country of origin.

Courgette

Pronounce it: corr-zjet

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.

Availability

Courgettes are at their best from June until September.

Choose the best

Choose small courgettes that are firm to touch with a glossy, unblemished skin. Avoid soft, squishy courgettes.

Prepare it

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.

    Buyer's guide

    The perfect courgette is no fatter than your middle finger, with a wide-open yellow Flower still clinging to its stem. Look for small, firm, unblemished courgettes whose skin has a healthy glow.

    Dark green courgettes are easily available in Britain. Larger, pale green courgettes streaked with cream, a common sight during the summer in Italy and southern France, are starting to appear in UK farmers' markets. Round courgettes, which are sometimes imported from France, can also be grown successfully in Britain. Spaghetti squash, a rather bland-tasting vegetable whose flesh comes away in long, skinny strands when roasted, can sometimes be found in supermarkets.

    Storage

    Courgettes will keep in the fridge for weeks, but taste best when used as quickly as possible after picking or buying.

    Preparation

    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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