What are courgettes?

Like many vegetables, they’re actually fruit – courgettes grow out from the plant’s golden yellow flowers. The botanical name is Cucurbita pepo and the courgette comes from the same family as pumpkins, cucumbers and melons. Like squash, it has its origins in North and Central America, but modern varieties (which are marrows bred to give immature fruit), weren’t developed until the 19th century in Italy. Zucchini and courgette both mean ‘little marrow’ in Italian and French respectively – left on the plant, courgettes will keep growing into large watery marrows.

An interesting fact about courgettes is that they’re monecious – plants can have both male and female flowers and pollinate themselves (with the help of a friendly pollinator such as a bee). So if your garden is small, don’t worry – you need only one plant.

What’s the best way to eat courgettes?

Courgettes are incredibly versatile. You can grate them like carrots to use in cakes, mix them into batter for fritters or enjoy raw in salads with lemon juice and olive oil. You can stuff, shred or spiralise them (remember that trend?!) as a pasta alternative, stir-fry, grill, griddle, steam or whizz into a soup… You can even eat the pretty flowers – stuff with ricotta spiked with lemon zest, dip in a light batter, then deep-fry.

Are courgettes good for you?

They’re not in the superfood category but they’re nutritious and, as they’re low in calories and high in water, you don’t need to hold back. They’re a source of vitamin A – which is good for your eyes and your immune system – and they also contain small amounts of vitamins C and B6, as well as the mineral potassium. The skin is a source of soluble fibre too.

Four new courgette recipes to try this summer

The savoury bake

Courgette and filo triangles
Feta and filo is a classic combo – think spanakopita – and using soft, caramelised courgettes instead of spinach feels like the obvious next step. Once baked in these crisp pastry parcels, the sticky, juicy courgettes work brilliantly alongside the refreshing brightness of lemon, dill and mint. Perfect for picnics or as part of a lunch spread to enjoy in the garden.

The pasta

Smoky courgette and ricotta pasta
Creamy pasta isn’t just for winter. Reminiscent of a smoky baba ghanoush, this lemony courgette sauce is incredibly versatile. It’s great with pasta but also works beautifully as a dip or spread. One of our favourite ways to use up courgettes – and an easy summer dinner for two.

The salad

Courgette ribbons with pesto alla trapanese
This super fresh, crunchy salad is ideal for a speedy lunch or an easy barbecue side dish. Pesto alla trapanese is a Sicilian take on the classic sauce using almonds in place of pine nuts as well as tomato and optional anchovies, and mint accompanying the basil. It’s usually served with pasta but it coats ribbons of courgette in the same way for an incredible flavour pairing.

The vegan main

Tamarind chickpea stuffed courgettes
This zesty, tangy spin on stuffed courgettes makes a great plant-based dinner or side dish. Roasting courgettes enhances their sweetness, which is great for larger specimens, as they tend to have a subtler flavour. Tamarind and lime add brightness to the creamy chickpeas. Use a plant-based yogurt to keep the dish vegan.

Need more ideas? Discover dozens more courgette recipes.