	Common Names:	Courgettes, Zucchini, Summer Squash,
	Family:	Cucurbitaceae
	In Season:	Juneï¿½ -ï¿½ October (best)
	Buying:	Choose Smaller, younger courgettes which are firm and feel heavy for their size with unblemished and glossy skins
	Storing:	Up to 6 days in the refrigerator
	Serving Allowance:	1 Medium (10cm/6") per person

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General Preparation of Courgettes

Wash in cold water. Cut a thin slice from each end then cut as required. There is no need to peel. The flowers are also edible but are difficult to come by unless you live near a farm shop or grow your own. These are usually fried in a light batter or stuffed and fried or baked.
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Optional Preparations/Cuts ï¿½(see Main Vegetable Preparation Page forï¿½ explanations and photos)

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Baton	Brunoise	Chunk	Cube	Dice/chop	Grate	Julienne
Y	Y	Y	Y	Y	x	Y
ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½
Matchsticks	Mashed	Paysanne	Purï¿½ed	Shred	Slice	Sulfrino
Y	x	x	x	x	Y	Y

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ï¿½ Suitable Methods and timing for cooking Courgettes How long should you cook courgettes?
ï¿½	ï¿½	ï¿½
Bake/Roast	y	Whole, Chunksï¿½ï¿½ =ï¿½ 30 - 45 minutes
Boil	y	Chunks, slicesï¿½ or Cubesï¿½ =ï¿½ 6-10ï¿½ minutes
Fry/Sautï¿½	y	Chunks, batons, slices =ï¿½ 6-10 minutes best lightly floured or battered
Microwave	y	Chunks, thick slicesï¿½ or Cubesï¿½ =ï¿½ 3 - 4 minutes
Steam	y	Chunks, slicesï¿½ or Cubes =ï¿½ 15 - 20 minutes
Stuff	y	Halves ï¿½=ï¿½ 30 - 45 minutes
ï¿½	ï¿½	ï¿½

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