This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to prepare 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.
30 min.
Easy
1.50 €
2 pieces
1 IngredientLast modified on: June 8th 2011
For 2 pieces, you will need:
- 1
2 courgettes - Total weight: 500 grams
Times for this recipe
Preparation: 30 min.
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.
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.
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: Zucchini and potato scarpaccia, Zucchini and tomato tartines au gratin, Eggs with tomatoes and courgettes, Italian style gratin, Greek salad with chicken, ... See them all 49
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020549 K 44.2 14 hours 30 min.
Tartiflette
A personal version of a classic recipe from Savoy. September 16th 2019632 K 14.6 1 hour 30 min.
You should not beat egg yolks at high speed to start with
You should not start beating egg yolks and caster sugar at high speed, because this splashes drops of egg yolk against the sides of the bowl, which then go hard as they dry. February 21th 2011101 K 24.5
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid. November 8th 20172.46 M 14.8 1 hour 15 min.
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing. October 16th 2011196 K5 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
Note: We'll never share your e-mail address with anyone else.
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.
The 1 comment already posted on this recipe