Courgette
zucchini (Italian, now standard in US/Australian) · baby marrow · Cucurbita pepo
The courgette is a summer squash harvested young, before its seeds develop and its skin toughens. When very fresh it has a pleasant, mild, slightly grassy flavour and a firm texture that cooks quickly. The danger with courgette is water: its flesh is approximately 95% water by weight, and in a hot pan it will release this moisture rapidly, steaming itself into a soft, waterlogged version of what it should be. High heat, salt in advance, and no crowding of the pan are the solutions.
Mild, slightly vegetal and grassy when raw with a subtle sweetness. The flavour is not powerful — it needs reinforcing with garlic, lemon, olive oil, Parmesan, fresh herbs or chilli. High-heat cooking develops faint caramel notes.
Firm and slightly crisp when raw. Cooks quickly. At ideal doneness: tender but with the tiniest resistance at the centre. When overcooked or steamed: waterlogged and soft.
Refrigerate loosely wrapped for up to 4 days. Best used young and firm — a large, old courgette has developed seeds and a spongy flesh. Do not freeze raw — the high water content means frozen courgette becomes mushy.
Wash and trim the ends. No need to peel. For sautéeing: slice or dice, salt lightly and leave for 10 minutes to draw out moisture, then pat dry. For roasting: slice 1cm thick, toss with oil and season, roast at 220°C. For grilling: slice on a diagonal, brush with oil, grill over high heat.