courgette

Courgette, also known as zucchini in North America, is a summer squash of the species Cucurbita pepo. It is typically harvested when immature and tender. The common fruit is a slender, cylindrical shape with glossy green skin, though yellow, pale green, and striped varieties are cultivated. At harvest, the flesh is pale and firm, with small, soft seeds that are edible when the fruit is young.

The name courgette comes from French courgette, from courge meaning gourd; zucchini derives from Italian zucca, meaning squash. Courgettes are grown as warm-season crops in well-drained soil and full sun. Plants are usually bush-type or trailing vines; in warm climates they produce fruit continuously for several weeks. Harvested fruits are best at 15-20 cm in length.

Culinary uses include raw slicing in salads, or cooking by sautéing, steaming, roasting, grilling, or frying. They are common in Mediterranean dishes such as ratatouille and may be stuffed with fillings. The flesh has a mild flavor and high water content, and the seeds are edible when young.

Nutrition and storage: courgette is low in calories and fat, and provides vitamin C, potassium, and dietary fiber. Storage: refrigerate in a perforated bag; use within about a week. For longer storage, blanch and freeze the flesh.