Choosing the product
Choose firm courgettes suited to the cut. Very large ones may have a spongier centre; remove it if it conflicts with the intended texture.
Preparing and using it
Wash, cut evenly and dry the surface before browning. Spread in the pan and allow colour to develop before stirring. Combine with other vegetables to simmer.
Substitutions and adaptations
Frozen courgettes work in simmered dishes but release different amounts of water. Peppers give a firmer bite and cannot replace them with identical cooking.
Mistakes to avoid
A full pan collects liquid. Avoid overcooking every vegetable to compensate; evaporate separately or finish the assembled dish uncovered.
