Courgettes on the Menu
With the arrival of June, courgettes become one of the most versatile ingredients in summer cooking. Delicate yet full of character, they lend themselves to countless preparations, from the simplest traditional recipes to the most creative flavour combinations. Better still, very little of this vegetable goes to waste: courgettes, flowers and even the most tender leaves all find their place in the kitchen.
Among the most classic ways of preparing them are courgettes trifolate, sautéed in a pan with olive oil, garlic and parsley, perfect as a light side dish or as a base for savoury pies, risottos and summer pasta dishes. Another seasonal favourite is grilled courgettes: thinly sliced, tender and lightly smoky, they become the stars of fresh and appealing starters. One example is tomino cheese “caged” in grilled courgettes, where thin slices wrap around the cheese to create an irresistible combination of creaminess and aromatic flavours.
Courgettes (and their flowers) are also delicious when coated in breadcrumbs, prepared in tempura batter or simply fried, prized for their crisp texture. Stuffed courgettes are equally popular throughout many Italian regional cuisines, with fillings ranging from meat and cheese to tuna, seasoned breadcrumbs or vegetable couscous. Round courgettes are particularly well suited to this style of preparation thanks to their natural “treasure chest” shape.
In southern Italy, courgettes alla scapece and alla poverella are especially well known. Dressed with vinegar, mint and aromatic herbs, they are prepared using an ancient technique that delivers both freshness and intense flavour. In Sicily, tradition also celebrates tenerume, the tender leaves and shoots of the long courgette plant. These are used to prepare a much-loved summer soup, often served with broken pasta, tomatoes and garlic: a perfect example of peasant cuisine transforming simple ingredients into dishes rich in local identity.
Finally, courgettes can even shine in desserts (yes, really). Thanks to their soft texture and delicate flavour, they are often added to loaf cakes, muffins and light sponge cakes, helping to retain moisture without making the mixture heavy. It is an unusual ingredient that pairs beautifully with cocoa, almonds and hazelnuts, and is becoming increasingly popular in contemporary home baking.
From rustic dishes to more creative recipes, courgettes tell the story of a summer defined by simplicity, seasonality and imagination. An everyday vegetable that continues to reinvent itself, bringing all the freshness of June to the table.
Among the most classic ways of preparing them are courgettes trifolate, sautéed in a pan with olive oil, garlic and parsley, perfect as a light side dish or as a base for savoury pies, risottos and summer pasta dishes. Another seasonal favourite is grilled courgettes: thinly sliced, tender and lightly smoky, they become the stars of fresh and appealing starters. One example is tomino cheese “caged” in grilled courgettes, where thin slices wrap around the cheese to create an irresistible combination of creaminess and aromatic flavours.
Courgettes (and their flowers) are also delicious when coated in breadcrumbs, prepared in tempura batter or simply fried, prized for their crisp texture. Stuffed courgettes are equally popular throughout many Italian regional cuisines, with fillings ranging from meat and cheese to tuna, seasoned breadcrumbs or vegetable couscous. Round courgettes are particularly well suited to this style of preparation thanks to their natural “treasure chest” shape.
In southern Italy, courgettes alla scapece and alla poverella are especially well known. Dressed with vinegar, mint and aromatic herbs, they are prepared using an ancient technique that delivers both freshness and intense flavour. In Sicily, tradition also celebrates tenerume, the tender leaves and shoots of the long courgette plant. These are used to prepare a much-loved summer soup, often served with broken pasta, tomatoes and garlic: a perfect example of peasant cuisine transforming simple ingredients into dishes rich in local identity.
Finally, courgettes can even shine in desserts (yes, really). Thanks to their soft texture and delicate flavour, they are often added to loaf cakes, muffins and light sponge cakes, helping to retain moisture without making the mixture heavy. It is an unusual ingredient that pairs beautifully with cocoa, almonds and hazelnuts, and is becoming increasingly popular in contemporary home baking.
From rustic dishes to more creative recipes, courgettes tell the story of a summer defined by simplicity, seasonality and imagination. An everyday vegetable that continues to reinvent itself, bringing all the freshness of June to the table.