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 IngredientLast modified on: June 8th 2011
You will need:
2 
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=7 % | 570 RDI: 7 % |
| Per 100 g | 0 | 0 | 3 RDI=0 % | 30 RDI=1 % | 110 RDI: 1 % |
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)
Courgette
Like these other recipes: Vegetable tartare, Fish fillet in express cooking envelope, Creamy risotto with vegetables , Vegetable tian, Courgettes (zuchinis) , ... See them all 46
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018336 K4 2 hours 30 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017422 K3.5 15 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022463 K 25 45 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018424 K 24.3 45 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011757 K3.5 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-22)
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