The courgette (US: zucchini) is the immature fruit of a variety of vegetable marrow. Courgette flowers can also be stuffed and fried. The vegetable is usually green but can be yellow. This name is also used in the United Kingdom, unlike the United States where zucchini is used.
"Courgettes in Greek style." Courgettes (US: zucchini) stewed with white wine, oil, fennel and herbs usually including coriander (US: cilantro), served hot or cold as a first course.
"Courgettes in the style of Provence." Courgettes (US: zucchini) sliced and dredged with flour, sautéed, put into a casserole with rice, tomatoes, garlic and onions, sprinkled with Parmesan cheese and baked au gratin.
"Courgettes in the style of Rome." Courgettes (US: zucchini) sliced and marinated in French dressing, drained, fried and served with tomato sauce.
"Courgettes with verjuice." Courgettes (US: zucchini) cooked in water and vinegar, marinated in verjuice, the juice of unripe white grapes, with herbs and coriander (US: cilantro).
