The courgette or courgette is a species of plant belonging to the Cucurbitaceae family whose fruits are used unripe. It is an annual plant with a flexible creeping or climbing herbaceous stem. It was imported to Europe around 1500 after the discovery of America. Their uses in the kitchen are so varied that they can be included in practically everything, even in desserts, which they make softer.
Perfect in pasta dishes, make them into creams, even flavoured with spices, or include them in classic minestrone.
They go well with pasta, in risotto, as a vegetable carbonara, they are excellent as a dish, trifle, grilled, au gratin, stuffed with both meat and rice, and even on pizza, but they can themselves become a type of pasta such as courgette tagliatelle.
TYPES AND WEIGHTS
Availability subject to seasonal variations