Easy and versatile—these are two words that best describe courgettes. Easy because they can be eaten without being peeled, and versatile because they can be cooked in a lot of ways.
Unlike other fruits and vegetables, courgettes do not need to be peeled when preparing them for cooking. In fact, they are more delicious—not to mention nutritious—if you leave the skin on. They can be thinly or thickly sliced, cut into wedges or sticks or julienned finely.
And although courgettes—or zucchini in other places—is known best in the dish called “ratatouille,” they can be served is different ways.
Bake big chunks of courgettes for 45 minutes, lightly coat them with flour for frying with olive oil, or barbecue them over coals. This should bring out their best taste because of it will be infused with a smoked flavor.
Courgettes are also commonly stir-fried. For a quick and easy courgette dish, just heat butter over medium heat, add strips of courgettes, sprinkle them lightly with salt, pepper and soy sauce.
Because courgettes have a high water content especially if it is very large, some chefs drain it of its water before proceeding in cooking it. Cuttin them in slice, sprinkling it with salt and letting them drain for half an hour should do the trick.
But whatever cooking method you choose, take note not to overcook this vegetable. Overcooked courgettes would turn very mushy and would be no good unless you plan to use it to make a soup.
Tags: Cooking Courgettes