Ingredients

Courgettes: water and structure

Courgettes add volume and tenderness to ratatouille. Cooking in batches helps preserve pieces rather than a purée.

Choosing the product

Choose firm courgettes suited to the cut. Very large ones may have a spongier centre; remove it if it conflicts with the intended texture.

Preparing and using it

Wash, cut evenly and dry the surface before browning. Spread in the pan and allow colour to develop before stirring. Combine with other vegetables to simmer.

Substitutions and adaptations

Frozen courgettes work in simmered dishes but release different amounts of water. Peppers give a firmer bite and cannot replace them with identical cooking.

Mistakes to avoid

A full pan collects liquid. Avoid overcooking every vegetable to compensate; evaporate separately or finish the assembled dish uncovered.

Frequently asked questions

Why are my courgettes boiling in the pan?

They release water, especially when crowded or frozen. Cook smaller batches in one layer and let water evaporate before browning. Adding oil does not remove that water.

Complementary resource

From garden to kitchen

To grow this ingredient yourself, explore its cultivation and harvesting guide.

Courgettes: growing and harvesting — Jardins Potagers France · Resource in French

Explore further

Courgette and mozzarella bake

A cream-free vegetable bake with precooked courgettes to reduce the liquid at the bottom of the dish.

50 min·4 servings