Step by step recipe:
- 1 min.Scrub the courgettes in water with a scourer to get them smooth.
- 1 min.Cut off the ends.
- 5 min.If you want rounds, you're almost done: slice them with a knife or, better still, using a mandolin.
- 2 min.If you want diced courgettes, cut them in 4 lengthways.
- 3 min.With a knife, cut off the central part containing the seeds.
- You should only keep the part with the skin, without seeds.
- 5 min.Cut this lengthways...
- 10 min....and finally across to produce small triangles.
Your courgette is now ready to use.
- 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...
- ...turning them every time you get the the seeds in the centre.
- 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.