Courgette

The Good Food Glossary

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.

Availibility

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.

Store it

Refrigerate in a vegetable storage bag in the crisper compartment and eat within 2-3 days.

Cook it

Try courgettes sliced thinly and eaten raw, cooked on a griddle, in a stir fry, or fried in a light batter as chips.

Try

Can't find it

Try squash or marrow

Your binder

Here are three other great reasons to sign up:

You get an online binder, where you can store all your favourite recipes and create menus.
You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.