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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