How to prepare courgettes


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.
280 K 3.6/5 (104 reviews)
Grade this recipe:
Keywords:
Last modified on: June 8th 2011
You will need:

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

Stage 2 - 1 min.
How to prepare courgettes
Cut off the ends.

Stage 3 - 5 min.
How to prepare courgettes
If you want rounds, you're almost done: slice them with a knife or, better still, using a mandolin.

Stage 4 - 2 min.
How to prepare courgettes
If you want diced courgettes, cut them in 4 lengthways.

Stage 5 - 3 min.
How to prepare courgettes
With a knife, cut off the central part containing the seeds.

Stage 6
How to prepare courgettes
You should only keep the part with the skin, without seeds.

Stage 7 - 5 min.
How to prepare courgettes
Cut this lengthways...

Stage 8 - 10 min.
How to prepare courgettes
...and finally across to produce small triangles.

Your courgette is now ready to use.

Stage 9 - 2 min.
How to prepare courgettes
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
How to prepare courgettes
...turning them every time you get the the seeds in the centre.

Stage 11
How to prepare courgettes
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 recipe0020 RDI=2 %140 RDI=7 %570 RDI: 7 %
Per 100 g003 RDI=0 %30 RDI=1 %110 RDI: 1 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For : 1.50 €

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)
Other recipes you may also like
Stewed apricots
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
July 12th 2023793 K 143.5 1 hour 20 min.
Panna cotta
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.
February 21th 2011352 K4.3 25 min.
Fish in a seed crust
Fish in a seed crust
Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.
June 1st 201490 K4.2 30 min.
Pets de nonne
Pets de nonne
These small fritters are like mini doughnuts: they're simply made with choux pastry dough, then tossed in a little sugar. [Translator's note: their amusing French name literally means "nun's farts". So, maybe we'll leave it French...].
June 18th 201473 K4.1 45 min.
Meatballs
Meatballs
Used in several recipes like couscous, meatballs can also be a dish on thier own. The secret of this recipe is in the mix of two different kinds of meat with a little Parmesan. Note that it's a dish children always love.
February 21th 2011292 K 24.7 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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 8th 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.
I am not a leaving thing
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.

Back to top of page