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.
Refrigerate in a vegetable storage bag in the crisper compartment and eat within 2-3 days.
Try courgettes sliced thinly and eaten raw, cooked on a griddle, in a stir fry, or fried in a light batter as chips.
Try squash or marrow.
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