Courgette / Zucchini
zucchini · courgette · Cucurbita pepo var. cylindrica
Courgette / Zucchini: what every chef needs to know
Courgette is one of the most widely used summer vegetables in commercial kitchens. It is a young, immature squash harvested before the outer skin hardens. Courgette consists of more than 94% water, which has direct implications for cooking techniques: heat draws out water, which can lead to a soft, watery texture if not cooked correctly. The vegetable is neutral in flavour with a slight sweetness. Grilling and roasting remove moisture through evaporation and concentrate the flavour. The skin is edible and contains more nutrients than the flesh. Courgette is prepared in the restaurant kitchen as grilled ribbons, thin raw spaghetti (courgetti), carpaccio, stuffed with a meat filling or as part of ratatouille. Courgette flowers are a seasonal product served raw in salads or stuffed with ricotta and deep-fried: a premium product. Different varieties, from dark green to yellow (zucchini giallo) and round (round courgette), have subtly different flavour profiles.
Courgette / Zucchini: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Courgette / Zucchini: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Stuffed courgettes filled with minced meat, rice, clove and tomato, braised in tomato sauce. A classic of the Provencal and Niçoise kitchen, in which the zucchini serves as a "bowl".
Alongside eggplant and pepper, zucchini is one of the three core vegetables of this Provencal vegetable stew. The zucchini contributes moisture and mild sweetness to the dish.
Layered sliced vegetable dish with zucchini, tomato and eggplant, baked with olive oil and thyme. Named after the earthenware baking dish. zucchini forms the visual structure through its round, thin slices.
Greek-Italian zucchini fritters made from grated zucchini with feta, dill and egg, fried in oil. A popular meze dish in the Greek and Italian kitchen.
Neapolitan dish of thinly sliced fried zucchini marinated in vinegar, garlic and fresh mint. An agrodolce classic that transforms raw zucchini into a complex side dish.
Fried zucchini blossoms filled with ricotta and anchovy, dipped in a light batter. A seasonal classic in the Roman and Neapolitan kitchen, available in the summer months.
Courgette / Zucchini: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Marinate 15 min in olive oil, salt, garlic. Slice lengthways, 4–5mm thick.
Cook vegetables separately before combining: better texture control than all at once.
Spiraliser or mandoline. Serve immediately: draws water quickly. Apply salt first for drainage.
half, hollow out, fill with meat or ricotta filling. The shell may remain already dente.
Courgette / Zucchini: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Courgette / Zucchini: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dutch growing: June–September. Greenhouse growing available from April. Import (Spain, Morocco) year-round. Best quality: local summer courgette, small (15–18cm), firm.
Courgette / Zucchini: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Courgette / Zucchini: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
zucchini is mild and water-rich by nature: fresh, delicate white wines support without overpowering. Soave Classico with its light almond bitterness, citrus, and floral notes is the ideal Italian pairing for zucchini in pasta, fritters, and stuffed preparations.
- Soave Classico DOC (Pieropan, Gini, Coffele)
- Soave Superiore DOCG
- Lugana DOC (vergelijkbaar, meer body)
The fresh, lightly bitter, and saline tones of Vermentino connect with the mild, green flavour of zucchini. Excellent with zucchini alla scapece and grilled zucchini with herbs.
- Vermentino di Sardegna DOC
- Vermentino Bolgheri
- Vermentino di Gallura DOCG
Touraine Sauvignon blanc is the affordable Loire option with green, fruity freshness that connects with light zucchini preparations. Less pronounced than Sancerre but more versatile for everyday zucchini as a side dish.
- Touraine Sauvignon AOC
- Menetou-Salon Blanc
- Quincy (Loire)
- Reuilly Blanc
An underrated but excellent Italian white wine: delicate, citrus-fresh, and with a lightly bitter finish that works excellently with mild vegetables such as zucchini. Affordable and authentically Italian.
- Trebbiano d'Abruzzo DOC (Valentini, Masciarelli)
- Trebbiano d'Abruzzo Riserva (voller)
Gavi's lemon-like freshness and almond bitterness connect with zucchini flower fritters, stuffed zucchini, and zucchini-ricotta pasta. A classic Piedmontese white wine that suits delicate summer vegetables.
- Gavi di Gavi DOCG
- Gavi DOCG (toegankelijker)
- Cortese dell'Alto Monferrato
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Courgette / Zucchini
How do I prevent courgette becoming watery when cooking?
Three methods: (1) Slice thinly (4–5mm) and grill or sauté quickly over high heat so moisture evaporates fast, (2) Salt the courgette 20 minutes in advance, pat dry before it goes in the pan, (3) Roast in a hot oven (220°C/428°F) on a baking tray in a single layer without stacking.
Can I serve courgette raw?
Yes. Thin slices, ribbons or spirals are perfectly edible raw and contain more nutrients than cooked courgette. Marinate in lemon and olive oil. Raw courgette carpaccio with Parmesan is a classic. Always use young, small courgette (15–18cm) for the best raw texture.
When are courgette flowers available?
Courgette flowers are available from June to August through specialist vegetable suppliers. They are very delicate and must be processed on the day of receipt. Male flowers (on a stem) are slightly larger than female (on a courgette). Keep cool in a damp cloth until use.
At what temperature should you store Courgette / Zucchini?
Store Courgette / Zucchini at +8°C to +12°C (do not store too cold, damage below <5°C), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Courgette / Zucchini professionally?
The primary professional technique for Courgette / Zucchini is Grilling (linten) at gloeiend hete grillplaat for 1-2 min per kant. Always verify core temperature with a calibrated probe thermometer.
Does Courgette / Zucchini contain allergens?
Courgette / Zucchini is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
