Zephyr courgettes are good stuffed to preserve the splendour of their skin. Try a fresh, creamy filling of ricotta, Parmesan, pine nuts, lemon zest and breadcrumbs. They’re also succulent raw – grated or pared into long ribbons with a peeler, then tossed with olive oil, lemon juice, salt and pepper.
Keep in the fridge. They are best eaten very fresh, although they’ll keep in the fridge for a week or more.
Country of origin
Grown in the United Kingdom.