Organic Zephyr courgettes
Zephyr courgettes are beautiful to look at: creamy yellow with a bulbous green end, as if they’ve been dunked in paint.
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 originProduced in
- The UK
Griddle in thin strips and toss with Puy lentils, feta and dressing for a summery salad
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.
Grown by Kate & Andy Maciver-Redwood, St. Dominic, Cornwall
Kate & Andrew Mciver-Redwood run Haye Farm on the Cornish bank of the River Tamar growing purple sprouting broccoli, kale, cauliflowers, leeks and romanesco.
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courgette and sumac fries
Serves: 4 Total time: 20 min
Courgettes in batter
Serves: 5 Total time: 25 min
Ricotta and basil courgettes with quinoa tabbouleh
Serves: 2 Total time: 40 min
Chocolate courgette cake
Serves: 6 Total time: 55 min
Slow cooked courgette pasta
Serves: 2 Total time: 45 min
Courgette and sheep cheese pasta with gremolata
Serves: 2 Total time: 30 min