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Courgettes Cornish

£2.25

Nutritive value in 100 g edible part
Edible part % 88
Water g 93,6
Protein g 1,3
Total fat g 0,1
Carbohydrates g 1,4
Total dietary fiber g 1,3
Food energy kcal 11
kJ 47
Sodium mg 22
Potassium mg 264
Iron mg 0,5
Calcium mg 21
Phosphorus mg 65
Thiamin mg 0,08
Riboflavin mg 0,12
Niacin mg 0,70
Vitamin A µg 6
Vitamin C mg 11
The scientific name is: Cucurbita pepo
The plant that bears courgettes is native to Central and South America. It belongs to the family of melons, cucumbers and pumpkins (Cucurbitaceae). Courgettes have a light or dark green peel; they can have yellow streakings too. There are many varieties round the world but everyone is easily perishable and keeps for a short time.
Another peculiarity of this plant is the development of flowers, called flowers of courgettes, that can be stuffed or deep-fried or used in pasta, risotto or salt pie (salt pie with courgettes flowers).
You can find courgettes all year according to cultivation in greenhouse and international commerce. However il would be better to eat this kind of vegetables in summer when they are cheaper and full of nutritive substances.
As you can see in the table of nutritive value, courgettes provide few calories and they are low fat.

stuffed courgettes

serves 2
2 courgettes, halved and flesh removed with a teaspoon
8 cherry tomatoes, halved
100g goat's cheese, crumbled
Olive oil
Fresh basil leaves, roughly torn
Freshly ground black pepper

Preheat the oven to 200C/gas mark 6.
Line a baking tray with aluminium foil and place the courgette boats on the foil. Arrange the cherry tomatoes and goat's cheese alternately in the courgettes. Drizzle with a little olive oil, sprinkle over the basil leaves and season with pepper.
Bake for 20 minutes and serve immediately.

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  Courgettes Cornish  2.25 per kg


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