kilo large courgettes
Low in calories and carbohydrates, courgettes are good sources of dietary fiber, vitamin C, and potassium, with minor amounts of B vitamins and manganese.
About
Courgette (Cucurbita pepo), also known as zucchini in North America, is a tender summer squash that belongs to the gourd family. Native to Mesoamerica but cultivated extensively in Mediterranean regions, courgettes are elongated, cylindrical vegetables with thin, edible skin ranging from dark green to pale yellow or striped varieties. The flesh is mild, slightly sweet, and contains numerous small, tender seeds that are typically eaten. Large courgettes are fully mature specimens, generally exceeding 25-30 cm in length, with denser flesh and larger seeds than their smaller counterparts, making them ideal for stuffing, roasting, or processing.
Culinary Uses
Courgettes are highly versatile vegetables employed across Mediterranean, European, and contemporary cuisines. Large specimens are particularly suited to hollowing and stuffing with meat, rice, or cheese-based fillings, as in Greek gemista or Italian ripiene dishes. They are grilled, roasted, fried, or incorporated into ratatouille, pasta sauces, and curries. The larger size accommodates slice-cooking and griddling without excessive moisture loss. Raw courgettes can be ribboned or shaved for salads, while mature examples work well in soups, breads, and vegetable gratins. They pair effectively with Mediterranean herbs (basil, oregano), garlic, tomato, and cheese.