Courgette
Used in 2 recipes on RecipeWiki.
Mild, tender and full of water, courgettes are young summer squash with thin skin and pale, faintly sweet flesh. That water is the thing to manage. Cooked too gently or crowded in the pan, they stew and go limp; given high heat and room, they brown at the edges and stay just tender, which is the texture to aim for in Pisto. In Minestrone they need less time than the root vegetables, so they go in later to keep some shape. Choose small, firm, glossy ones, which have fewer seeds and more flavour than large ones. Keep them in the fridge and use them within a few days.
Most often cooked with
Garlic
Onion
TomatoRecipes with courgette
Minestrone
A chunky vegetable soup built on a slow soffritto, with beans and small pasta simmered in the broth so it thickens as it stands.
Leafy greens
Italian
Pasta
Pisto
Courgette, pepper, onion and tomato cooked separately, then together, until everything collapses into something sweet and jammy.
Spanish
Stews
Vegan