Introduction:
Courgettes belong to the cucurbit family. They are available in round or elongated form and yellow, dark green or light green colouring. What the different varieties have in common is their slightly nutty flavour. The smaller the courgette, the more tender its flesh.
Use/Preparation:
Courgettes play a major role in the regional cuisines of Italy, Spain and France. They are steamed, fried, grilled, baked or stewed and used as antipasti, in casseroles, soups, salads or deep-fried in batter. The vegetables are also excellent in sweet dishes such as porridge, brownies, waffles or moist courgette cake.
Health:
Courgettes are low in calories but rich in nutrients such as calcium, magnesium, iron, provitamin A and vitamin C.
Alternatives:
Courgettes can be replaced in many recipes by other Mediterranean vegetables such as aubergine or peppers. Cucumbers are suitable as a substitute in salads or other cold dishes.
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|
Average nutritional values raw |
per 100 g |
|---|---|
| Energy (kcal/kJ) | 23/95 |
| Fat | 0,3 g |
| Healthy fatty acids | 0,07 g |
| Carbohydrates | 2,3 g |
| Sugar | 2,3 g |
| Protein | 2 g |
| Salt | 0 g |
