Calabacín

Cut them into chunky pieces and roast in a single layer at 220°C for 15–20 minutes, turning once. Crowding the tray traps steam, so use two trays if needed.

Usually not: the skin is tender and the small seeds are edible. Wash it, trim off the ends and slice or grate; scoop out the seedy centre only if a very large courgette has become watery and spongy.

Keep them unwashed in the fridge’s salad drawer, ideally in a perforated or loosely closed bag, and use them within about a week. Wash just before cooking; moisture on the skin can encourage them to spoil.

It works well with tomato, garlic, lemon, mint and feta. Try it in ratatouille, pasta, a frittata or courgette fritters; for fritters, squeeze excess liquid from the grated courgette first.

Yes. Wash it, then shave or slice it thinly for a salad, or cut it into sticks for dipping; younger, smaller courgettes are usually the most tender.

Choose one that feels firm and heavy for its size, with smooth, unblemished skin and an intact stem. Smaller courgettes are generally tenderer, while very large ones can have watery flesh and tougher seeds.

You can in dishes such as ratatouille, but courgette softens and releases water faster, while aubergine has a denser, spongier texture. Cut courgette into larger pieces and add it later in the cooking.