COURGETTE

Probably the most versatile vegetable of all. Courgette can be eaten in a multitude of ways: grilled, steamed, marinated, fried, used as a sauce for pasta and rice, in the form of pesto or with meat or fish sauces.

Versatile as an accompaniment to main courses of all kinds, it can also be an ingredient in omelettes, rustic cakes and various fillings.

Courgette is very low in calories and low in salt. Very rich in water, it is refreshing and easy to digest, as well as being diuretic.

Because of all these features, courgette is also particularly suitable in early childhood.