The courgette is a 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 don’t need peeling. Slice off each end and prepare as the recipe directs. They can be sliced thinly and eaten raw.
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.