1,554 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to prepare courgettes

Name: How to prepare courgettes
Prep time: 29 min
Total time: 29 min
Yield: 2 pieces
Cuisine: French
Ingredients: 2 courgettes

Preparing courgettes is fairly simple. You just need to remember 3 things: 1) the bigger they are, the less good they will be, 2) they never need to be peeled, and 3) the central part with the seeds is pretty tasteless.

296 K 1× 3.6/5 (104 reviews)

30 min.

Easy

1.50 €

2 pieces

1 Ingredient

Last modified on: June 8^th 2011

For 2 pieces, you will need:

1 2 courgettes
Total weight: 500 grams

Times for this recipe

Preparation: 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 1 min.

Scrub the courgettes in water with a scourer to get them smooth.

Stage 2 - ⌛ 1 min.

Cut off the ends.

Stage 3 - ⌛ 5 min.

If you want rounds, you're almost done: slice them with a knife or, better still, using a mandolin.

Stage 4 - ⌛ 2 min.

If you want diced courgettes, cut them in 4 lengthways.

Stage 5 - ⌛ 3 min.

With a knife, cut off the central part containing the seeds.

Stage 6

You should only keep the part with the skin, without seeds.

Stage 7 - ⌛ 5 min.

Cut this lengthways...

Stage 8 - ⌛ 10 min.

...and finally across to produce small triangles.

Your courgette is now ready to use.

Stage 9 - ⌛ 2 min.

If you are only using a mandolin, it is better to cut the courgette into chunks first, then cut these on the mandolin...

Stage 10

...turning them every time you get the the seeds in the centre.

Stage 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.

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	0	0	20 RDI=2 %	140 RDI=5 %	570 RDI: 5 %
Per 100 g	0	0	3 RDI=0 %	30 RDI=1 %	110 RDI: 1 %
Per piece	0	0	7 RDI=1 %	70 RDI=3 %	280 RDI: 3 %

How much will it cost?

For 2 pieces : 1.50 €
Per piece : 0.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Courgette

Like these other recipes: Kérinou slices, Tomato and courgette tart, Quick courgette soup with cheese, Salad greens and small omelette, Crunchy courgette and mushroom salad, ... See them all 49

Other recipes you may also like

Greek Pesto

You may already know the pesto, this delicious Italian sauce, well here is the Greek variation of the thing: the basil is accompanied by thyme and oregano, and the Parmesan replaced by feta cheese. Greek flavors, but in an Italian spirit, a true European recipe.

July 24^th 202242 K5 20 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.

August 12^th 2018443 K 15 30 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

June 21^th 2017484 K4.2 2 hours 15 min.

Almond cream

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).

August 31^th 2025494 K 25 20 min.

How to bake blind

This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).

May 6^th 2017953 K5 1 hour 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 1 comment already posted on this recipe

Thanks for sharing, j.h. The removing of the seeds seems so obvious and yet, I never thought to use your method.
Posted by Louise june 8^th 2011 at 12:14 n° 1

Follow this recipe (as 8 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.