Courgettes (Zucchine)

Zucchine are the standard Italian summer squash — pale to dark green, harvested young (15–20cm), with a mild flavour and high water content. In Italian cooking they appear in pasta sauces, frittate, risotto, and as a roasted or fried side dish.

Culinary Use

Zucchine cook quickly. Sliced into rounds or half-moons, they soften in 5–6 minutes over medium-high heat. For pasta, the standard preparation is to sauté in olive oil with garlic until lightly golden — the edges should colour slightly for flavour development. Overcooking makes them watery and structureless.

They pair particularly well with Parmigiano Reggiano, which adds salt and nuttiness to the mild vegetable base.

Seasonality and Price

Zucchine are a summer vegetable (peak: June–September) but available year-round at Italian supermarkets through greenhouse production. Peak-season zucchine (outdoor-grown) cost €1.20–1.80/kg and have better flavour and texture. Off-season greenhouse zucchine cost €2.00–2.80/kg and tend to be waterier.

Price estimate used here (€2.00/kg) reflects mid-range availability across seasons.

Cost Context

At €2.00/kg, 200g of zucchine costs approximately €0.40 — among the most cost-efficient fresh vegetables for pasta. Compare to spinach (€6–8/kg), asparagus (€5–7/kg in season), or artichokes (€3–5/kg). Zucchine are one of the few fresh vegetables that keep pasta well under €1.00/serving.

Recipes using zucchine include pasta zucchine e Parmigiano. Use the Recipe Cost Calculator to model exact cost per serving.