Courgette is a long green vegetable that is also known as zucchini. It is a variety of cucurbit, which means its from the same family as cucumber, squash, and melon. Courgettes are one of the most popular vegetables in the squash family, being extremely versatile, tender, and easy to cook. They have a deep green skin with firm pale flesh and are also known as zucchini. Courgettes dont need peeling. Slice off each end and prepare as the recipe directs. They can be sliced thinly and eaten raw, grated and fried in courgette fritters, in an elegant but simple starter like courgette carpaccio, or used in an easy oven-based ratatouille & sausages for a filling family meal. Courgettes are at their best from June until September. They are nutritious and easy to grow, perfect for cooking. The words "courgette" and "zucchini" are used interchangeably, and they are the exact same plant, just with different names. The word "courgette" is used in British, Hiberno-, Malaysian, New Zealand, and South African English, while "zucchini" is the common term used in American English speaking countries.