Have you ever wondered which word to use – zucchini or courgette? I’m not very consistent and use them interchangeably. Are they two different things? Someone told me that one is the flower and the other is the vegetable. Although this probably shows how geeky I am when it comes to food, I decided to finally look it up!
They are a type of marrow originating from the Americas, but the Italians developed the smaller version that we are now familiar with, generations after marrow was first introduced. Zucchini is an Italian word that means tiny squash – which explains why my Risotto Zucca was pumpkin risotto and not zucchini risotto as I was expecting!
Zucchini and courgette are actually the same vegetable, but the two words can sometimes refer to different stages of development. A courgette is generally smaller and the word has a French origin, used most often by the French, British, Kiwis and South Africans. Often called a French loan word. The word zucchini is most often used by Americans, Germans and Australians.
So there you go. Something you didn’t know.
1 tbsp. oil
2 cloves of garlic
4 cups of stock
1 tsp. vinegar or lemon juice (I use apple cider vinegar)
Salt and pepper
Roughly chop all the vegetables. Heat the oil in a medium pot, and once hot add the onion and garlic. Sauté for 5 minutes until soft. Add the zucchini and the stock and bring to a boil. Once boiling, lower heat to a simmer and leave for 15 minutes.
Blend the soup until smooth, then grate the parmesan into the soup. Give it another quick blend to combine. Taste it and decide if you more parmesan or salt and pepper. Season, then serve with some chopped parsley.
Voila, a super quick lunch!