How to prepare courgettes

A recipe from cooking-ez.com

you will need:

• 1 2 courgettes
• Total weight: 500 grams

Times:

Preparation
29 min.

Step by step recipe

1	Scrub the courgettes in water with a scourer to get them smooth.
2	Cut off the ends.
3	If you want rounds, you're almost done: slice them with a knife or, better still, using a mandolin.
4	If you want diced courgettes, cut them in 4 lengthways.
5	With a knife, cut off the central part containing the seeds.
6	You should only keep the part with the skin, without seeds.
7	Cut this lengthways...
8	...and finally across to produce small triangles. Your courgette is now ready to use.
9	If you are only using a mandolin, it is better to cut the courgette into chunks first, then cut these on the mandolin...
10	...turning them every time you get the the seeds in the centre.
11	This will produce small sticks, the length of the chunks, which can then be cut into dice if you wish.

Remarks

The idea that "the bigger a courgette is, the less flavour it has" is not easy to put over, especially as amateur gardeners usually think quite the opposite: "Ooh, a big courgette - yummy!" But unfortunately the big ones (on the way to becoming marrows) are only good for stuffing.
The Pourcel brothers (chef twins) only use courgettes that have seeds for making a puree which is then sieved.

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