What is it?

The courgette, or zucchini, is a versatile summer squash with a delicate, fresh flavour. Belonging to the curcurbit family, it is related to the cucumber and melon as well as to the pumpkin and gourd. The courgette is usually harvested before maturity at around 20cm. If left to grow, however, it is harvested as a marrow and can reach as long as a meter in length!

What to do with it?

With its high water content, the courgette is a hydrating vegetable that will add freshness to your summer dishes. Try thinly slicing your courgettes lengthways then cooking them on the grill or griddle until slightly charred. Remove and sprinkle with salt, black pepper, crushed garlic, lemon juice and chopped fresh chilli. This can be a light side dish in itself, or added to fresh salads to bulk and add flavour!

It is also possible to make noodles or spaghetti out of your courgette by using a spiraliser or a julienne peeler. If you don’t have those, simply use a regular peeler to make ribbons similar to tagliatelle. Lightly fry them with your chosen ingredients for a super fresh pasta-esque dish. Try your ‘courgetti’ with a cherry tomato and prawn combo, or with a creamy avocado and mint sauce.

Feeling adventurous? You could try using courgettes in your baking – give these courgette spelt cupcakes a go!

When is it in season?

June – October.