It's courgette time! These gorgeous green batons are such a dramatic plant and contain plenty of vitamin C, anti-oxidants, fibre and water (another way to add to your hydration at this time of year). They are also very versatile. Remember, you can even eat the flowers! They're not a vegetable at all, but technically a fruit because of containing seeds.
Here are a few ideas of how to use the nutrition rich courgette or zucchini.
RAW - grated or spiralized in salads they are light, crisp and fresh
fry them in slices with a little butter
roast in batons with some olive oil and seasoning
add them chopped to stews, pasta sauces, casserole, mince or in a stir fry with rice and lentils.
easily grilled, brushed with a little oil.
cube and cook slowly with aubergine, tomatoes, onions, tomato puree and herbs to make a rich ratatouille.
coat the flowers in a light batter (same as for a pancake) and deep fry, you can also do the same for batons of courgette - tempura style.
larger courgettes or squash, you can hollow out and stuff with stir-fried spicy vegetables or mince (beef or spicy lamb) cooked with onions and tomatoes - then bake in the oven until the courgette / squash is softened.
frittata style, fried in an oven proof frying pan and then cooked with some beaten eggs, spring onions and goats cheese
BBQ thick, diagonally sliced, brushed with oil and lemon juice
add thinly sliced and semi cooked(fried) to a lemony risotto with some grated parmesan on top
in chocolate cake they make a wonderful moist addition. Add about the same courgette to flour and an extra egg.
And there are plenty more ways of using courgettes (zucchini) on the internet. Happy cooking!