Zephyr courgettes Grown by Kate & Andy Maciver-Redwood at St. Dominic, Cornwall

£2.25 / 2 pack


Zephyr courgettes are beautiful to look at: creamy yellow with a bulbous green end, as if they’ve been dunked in paint. Not just a looker, they’re succulent and full-flavoured, with a good, firm texture. Use just as you would a standard courgette – raw, slow-cooked, fast-cooked or grated into cake batter, there’s (almost) nothing you can’t do with them.


Country of origin

Produced in
  • The UK
Griddle in thin strips and toss with Puy lentils, feta and dressing for a summery salad
- Riverford cooks

How to prepare

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.

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