This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
1.50 €
2 pieces
1 IngredientLast modified on: June 8th 2011
For 2 pieces, you will need:
- 1
2 courgettes - Total weight: 500 grams
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 % |
| Per piece | 0 | 0 | 7 RDI=1 % | 70 RDI=3 % | 280 RDI: 3 % |
How much will it cost?
- For 2 pieces : 1.50 €
- Per piece : 0.75 €
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: Spring courgette and tuna salad, Zucchini and potato scarpaccia, Scallops with crunchy vegetables and wine sabayon, Eggs with tomatoes and courgettes, Greek salad with chicken, ... See them all 49
Other recipes you may also like
Feta and spinach brik pie
In this recipe, a feta and cream filling is sandwiched between layers of spinach and wrapped in brik (or filo) pastry. December 10th 201496 K 24.8 55 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011345 K 14 40 min.
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate. October 13th 2010569 K5 30 min.
Italian Meringue
Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is. June 2nd 2015489 K4.3 30 min.
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce. October 13th 2010329 K 14.5 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)
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