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: Eggs with tomatoes and courgettes, Green Piedmont Salad, Red rice pannequets, Crunchy courgette and mushroom salad, Kérinou slices, ... See them all 49
Other recipes you may also like
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011326 K3.8 25 min.
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty. October 3rd 2010895 K3.8 6 min.
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste. October 3rd 2010253 K 15 1 hour 10 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel. October 6th 2010461 K3.3 35 min.
Coconut-vanilla cream for Elsa
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A delight... February 21th 2011228 K3.8 4 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
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