Whether lush green, golden yellow, beautifully striped or even bright white, the courgette is a true summer superstar. These mellow fruits (yes – they have seeds, and are therefore technically a fruit) are part of the Cucurbitaceae family, along with other summer favourites including squash, cucumber and melon.
Easy to grow and bountiful in produce come summer, courgettes are in their UK prime from June until September. Their mild, slightly sweet flavour pairs beautifully with garlic, lemon, chilli and fresh herbs such as basil, mint and dill. But leave them too long before harvesting and they become the milder, waterier marrow – in fact, their Italian name, zucchini, means ‘little marrow’.
How to store and cook courgettes
Courgettes need to breathe, so loosely wrap them or place in a paper bag before storing in the fridge. They’ll keep happily for 4–5 days, and can last for up to a week depending on how ripe they are. Just make sure you don’t wash them until you’re ready to use, as extra moisture can lead to early deterioration or mould.
When it comes to eating, there’s no need to peel their tender skins – simply wash, then top and tail before cooking, or shave into ribbons to enjoy raw in a salad.
These versatile fruits make a fine addition to pastas, curries and stir-fries. However, their high water content (they’re almost 95% water) can make courgettes mushy when boiled. Instead, try thinly slicing and sautéing, or lightly frying in butter or oil until silky and tender.
Roasting reveals a nuttier, more intense side to courgettes. Cut them into chunks or thick slices, then toss in olive oil and roast at 200°C for 20–25 minutes.
You can also eat their bright yellow flowers, if you can find them! They don’t last long so store in the fridge and eat within 3 days – they’re delicious lightly battered and deep fried; quickly fried in a pan with oil and garlic; or stuffed with herbs and cheese then fried.
The good-for-you part
Courgettes are a good source of potassium and fibre as part of a balanced diet. The skin contains most of the nutrients, so it’s worth leaving it on.
Our favourite courgette recipes
Grill them, roast them or fry them – however you choose to cook them, courgettes make these dishes sing.
Harissa-spiced Chickpeas with Quinoa, Charred Courgette & Tahini Dressing
Charred lemony courgettes pair beautifully with chunky harissa chickpeas and fluffy quinoa. To top it all off? A creamy tahini dressing, fresh coriander and crunchy pumpkin seeds. Vegan and ready in 20 minutes, this is a quick healthy win.
Lentil Ratatouille with Feta & Grilled Mediterranean Veg
Packed with roasted aubergine, courgette and fibre-rich lentils, this sun-dried tomato ratatouille is a bowlful of sunshine. Top with creamy feta and fresh parsley for big Mediterranean vibes.
Pesto Chicken Gnocchi with Pan-fried Asparagus & Courgette
Bright, light and packed with the flavours of spring, this fluffy potato gnocchi dish is an elegant evening win. Courgette, asparagus and free-range British chicken are pan-fried until tender, while pesto and yoghurt bring a creamy edge.
Mediterranean Butter Bean Salad with Green Beans, Courgette & Avocado
Thought salads were boring? Think again. Layered with creamy avocado, tender butter beans and grilled greens, this hearty salad is big on flavour and provides all of your 5-a-day in each serving.
Roast Salmon with Wholewheat Pasta, Peppers & Courgette
A medley of vibrant Mediterranean veg (we’re talking juicy pepper, seasonal courgette and sweet onion), simply pan-fried, brings colour and variety to this wholesome pasta dish. Teamed with buttery salmon and creamy yoghurt, it’s a beautiful meal.
Chermoula Pork Steaks with Quinoa, Charred Corn & Roast Courgette
Herby North African-style chermoula takes tender pork to new heights. Served with a fluffy quinoa salad, charred sweetcorn kernels and nutty roasted courgette, this is a stunning summer dish.
Want more? Choose your recipes now.