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The Gimenez brothers grow our round courgettes in the Almeria region of southern Spain. The warm sunny climate, good soil and lack of frost provide the perfect conditions for what we call the ratatouille vegetables - peppers, tomatoes, aubergines and courgettes.
Young courgettes can be eaten, raw, in salads, simply rinse and the slice. Older courgettes will require cooking. Depending on your preference you may like to peel them as well as discarding both ends. You can then either boil or steam, until they are soft. You may also want to fry this vegetable as they make delicious fritters. To avoid them soaking up fat, you can salt them first. Courgettes should be kept in the fridge. Younger courgettes should be wrapped to keep soft, whereas more mature courgettes will have a tougher skin and should be fine left loose.