Basics for the novice cook

Courgette

Courgette (or zucchini if you prefer) resembles a small marrow.

They need topping and possibly tailing but they don't need peeling, just a wash.

The texture of the flesh makes them very versatile and I use them in all sorts of dishes, whether sliced and roasted for vegetable lasagnes, or cut in chunks and braised in a Thai curry, etc.

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Vegetables and Things