Pronounce it: corr-zjet

The courgette is a variety of cucurbit, which means it's from the same family as cucumber, squash and melon. It's one of the most popular vegetables in 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.


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 don't need peeling. Slice off each end and prepare as the recipe directs. They can be sliced thinly and eaten raw.

Watch our video guide for tips on how to spiralize courgettes


Store it

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

Cook it

It's best not to boil them, as they become mushy and lose their flavour. Instead lightly fry in butter or oil and a small amount of water. You can also roast them until tender and lightly golden to intensify their favour, or marinate and BBQ or griddle until charred and soft. Enjoy them in a stir-fry, curry or fried in a light batter.

Recipe suggestions

Try them grated and fried in our courgette fritters recipe, in an elegant but simple starter like our courgette carpaccio or try our easy oven-based ratatouille & sausages for a filling family meal. Want something sweet? Bake up a batch of our courgette muffins

Check out our ultimate courgette recipe collection for more inspiration. 


Try squash or marrow.

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