Eat courgettes (zucchini)
Monday, June 14, 2010
Courgettes (known as zucchini to Italians and Americans) are beautifully tender vegetables with a fresh, delicate flavour.
Courgettes have a high water content and are low in calories. They are a source of folate, potassium, and vitamins A and C.
Smaller, younger courgettes have more flavour. Look for firm, heavy-feeling courgettes with unblemished bright and glossy skins.
Up to 5 days in a fridge.
Wash well and trim both ends. The courgette is a versatile ingredient and can be baked, fried, steamed or stewed according to recipe.
Courgette flowers can often be found on the menus of French or Italian restaurants. Smaller flowers are given a tempura treatment (fried in a light batter); larger flowers are typically stuffed with tomatoes and herbs or goat's cheese.