A versatile and easy-to-grow vegetable, courgettes came from the Americas, were likely developed in Italy in the 19th century, and have spread widely ever since. They're especially productive in rich soil during a warm, dryish summer – they're prolific self-seeders on compost heaps. When eaten young, they have a delicate flavour and a slightly waxy texture, and soak up the flavours of anything they're cooked with (eg lemons, chilli, garlic). However, if left to their own devices, courgettes can become a menace, turning into marrow zeppelins the moment you turn your back. So it’s good to have a wide variety of recipes to make use of it fresh (it doesn’t freeze well) and young.
Looking for other courgette recipe ideas? Check out our sweet courgette loaf and healthy nasturtium, halloumi and courgette omelette.
