Fresh vegetables | Zucchini

The round courgette is a variety particularly favoured by chefs for its generous shape and elegant appearance. Selected by Le Delas, it is distinguished by its thin, bright green skin and tender, dense, flavourful flesh. Unlike the elongated varieties, its shape provides a natural cavity ideal for stuffed dishes, whilst retaining its shape perfectly after cooking. Professional uses, preparation and storage: ► Creative cuisine: Its spherical shape makes it the perfect vessel for stuffed vegetables (meat, grains or mushroom duxelles). It can also be shaped into a ‘cap' for striking and refined plated presentations. ► Side dishes: Cut into quarters or thick slices, it is ideal for roasting in the oven with a drizzle of olive oil, or for quick steaming to preserve its crunch and vibrant colour. ► Preparation: For stuffed dishes, carefully scoop out the core using a melon baller. The flesh can be incorporated into a stuffing mixture or a velouté to avoid waste. ► Storage: Store in a positive-temperature cold room. Although robust, it is sensitive to knocks which can leave marks on its skin; it is therefore advisable to handle it with care.

These courgettes are sourced in France. Courgettes are vegetables with fine flesh, rich in water and with a mild flavour. The quality and freshness of this product are guaranteed by the rigorous selection process carried out by Le Delas, a wholesaler in Rungis. They are selected for their firmness, smooth skin and freshness, ensuring optimal use in professional kitchens. Culinary uses: Green courgettes can be used in a variety of ways and are suitable for many recipes, both hot and cold: ► Sautéed and pan-fried: Ideal for cutting into rounds, cubes or strips and sautéing in a pan with herbes de Provence. ► Soups and veloutés: Their sweet, water-rich flesh is perfect for making soups, veloutés or cold creams (gazpachos). ► Stuffed and au gratin: Can be cut lengthwise to be stuffed (with meat, rice or vegetables) or baked au gratin in the oven. ► Side dish: Use in ratatouille, purée, or as a side dish with fish or meat. Storage and preparation tips: ► Storage: Fresh product. Keep cool (ideally between 8°C and 12°C) to prevent softening. Do not keep in the refrigerator for too long as this may alter the flavour and texture. ► Preparation: Wash and cut off the ends. The skin is edible and rich in nutrients.