Courgette

/kʊəˈʒɛt/

the immature fruit of a vegetable marrow, in particular one of a variety developed for harvesting and eating at an early stage of growth

Courgettes at the allotment

Courgettes in my allotment – Summer 2013

Courgettes (also called Zuchinni in America) are 90% water, low in calories and fat and packed with vitamins A and B.

They come in green and yellow varieties though I have also seen white ones like mini marrows.  They  have beautiful flowers which can also be used for cooking – stuff them with herby cream cheese for example and fry them in a llittle tempura batter. YUMMMMM!

They are so versatile to use because they work well griddled, fried, baked, roasted, steamed or even raw.

Recipes using courgettes

Courgette related posts

One response to “Courgette

  1. Pingback: Let’s Not Waste The Courgette Flowers | The Botanical Baker

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