Courgettes, commonly called zucchini, are a kind of summer squash belonging to the marrow family. They are adaptable and can be prepared in many ways, such as stir-fries, salads, and roasted dishes. However, one issue many people run into is a mushy texture. The firm flesh can turn very soft when cooked, while the thick skin is prone to turning rubbery.
Still, when cooked correctly, courgette is a great addition to a wide range of dishes, as food writer Mary Jo DiLonardo agrees. She asked three courgette farmers how best to cook this colourful vegetable, and they all suggested that home cooks focus on one specific thing—and it’s not seasoning.
Some people slice courgettes into rounds or strips and roast until tender, while others spiralise them into “courgetti spaghetti”.
There’s no wrong way to cook this delicious marrow variety, which you can actually eat raw. But the best methods are those that use high heat, said the experts.
Sautéing, roasting, and grilling are what Patrick Horan, co-owner of Waldingfield Farm in Washington, Connecticut, prefers.
This can be done either on a grill or in a hot skillet, though you should add some fats, said Patrick. He told Simply Recipes: “Simply olive oil, salt, and pepper to enhance the flavour. Let the zucchini be the star.”
Other farmers, including Jenna Cox Scott, manager of Cox Farms Inc., suggest treating courgettes like steaks.
“Don’t try to flip or turn the zucchini too early. Almost like a piece of steak, it will release from the pan when it has a good sear and is ready to flip”, said Jenna.
It’s worth being generous with oil when cooking courgettes. It shouldn’t make the veggies soggy like water, especially if you cook at a high heat.
Oven-cooking methods warrant just as tasty results if the oven is hot. One food expert suggests slicing it and adding some butter, salt, pepper and parmesan cheese on top before baking it until tender.
The only method farmers said home cooks should avoid is boiling courgettes. However, if you do want to boil the rounds, always leave the skin on, as the experts recommend doing in any form of courgette cooking.
