THE ORIGINS OF
COURGETTE
As with many fruits and vegetables, it was Christopher Columbus who discovered the
squashes that had already been consumed for 10,000 years by the Indians and then by the Aztecs. Introduced in Europe, squashes developed into various varieties.
Courgette (Cucurbita pepo) is the best known of all squashes. This kind of squash appeared in Italy. The French and Italians eat courgette flowers, stuffed or fried in doughnuts.
THE VARIETIES OF COURGETTES
Courgette is harvested 2 to 4 days after flowering. It size is only a quarter or a third of their final size. Green courgettes are found, sometimes so pale that they appear grey or yellow.
HOW TO CHOOSE COURGETTE
The color is important, it must be dark green and the texture of the courgette must be firm along its entire length. Large courgettes have more seeds and will be used to stuff them.
You need to count a large round stuffed courgette per person. 250g of courgette per person is a good quantity to garnish.
HOW TO STORE AND COOK
COURGETTE
Dehydration is a threat to courgettes, which are stored in a cool place for more than 2 days. As a result, it quickly becomes fibrous. The skin is very fragile so it is important to avoid shocks.
Courgette flowers are more delicate because they fade quickly and lose their appearance. Baking is particularly appropriate because it allows the minerals to be diluted in the juice. With steam, the loss is negligible. It should be noted that fried, courgettes are loaded with fat.
COURGETTE’S HEALTH PROPERTIES
Courgette is interesting from a mineral point of view thanks to a good sodium/magnesium ratio that balances blood pressure. Very moisturizing and it is very low in energy and goes into light menus.