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.
222K 1 98 3.6
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Last modified on: June 8th 2011

Keywords for this recipe:PreparingCourgettesZucchiniWashingPeelingCutingHowto
You will need:

How long does it take?
Time required for this recipe:
PreparationStart to finish
29 min.29 min.
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Step by step recipe


Stage 1 - 1 min.
How to prepare courgettes : Photo of step #1
Scrub the courgettes in water with a scourer to get them smooth.

Stage 2 - 1 min.
How to prepare courgettes : Photo of step #2
Cut off the ends.

Stage 3 - 5 min.
How to prepare courgettes : Photo of step #3
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 : Photo of step #4
If you want diced courgettes, cut them in 4 lengthways.

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

Stage 6
How to prepare courgettes : Photo of step #6
You should only keep the part with the skin, without seeds.

Stage 7 - 5 min.
How to prepare courgettes : Photo of step #7
Cut this lengthways...

Stage 8 - 10 min.
How to prepare courgettes : Photo of step #8
...and finally across to produce small triangles.

Your courgette is now ready to use.

Stage 9 - 2 min.
How to prepare courgettes : Photo of step #9
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 : Photo of step #10
...turning them every time you get the the seeds in the centre.

Stage 11
How to prepare courgettes : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
135 Kcal or 565 Kj0 gr0 gr15 gr
7 %0 %0 %2 %
Per 100 g
Energetic valueProteins CarbohydratesFats
27 Kcal or 113 Kj0 gr0 gr3 gr
1 %0 %0 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For : 1.50 €

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Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
CourgetteCourgette: You can get more informations, or check-out other recipes which use it, for example: Baby courgette salad, Green hummus, Crispy prawn rolls, Cubed salad, Sautéed green vegetables, ... All
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Your 1 comments or questions 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)
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