Zucchini

Cut it into evenly sized pieces, cook in a hot pan in a single layer and avoid crowding; about 5–7 minutes is usually enough for slices. Salt it near the end, since salt draws out moisture.

Cut it into thick batons or half-moons, toss with a little oil and spread on a baking tray without crowding. Roast at 220 °C for about 15–20 minutes, turning once, until browned and tender.

Look for firm, glossy zucchini with unblemished skin and no soft or shrivelled patches. Smaller ones are often more tender and have fewer large seeds.

Keep it unwashed in the fridge’s vegetable drawer, ideally in a loose or perforated bag, and use it within about a week. Wash it just before cooking.

Yes, but it softens after thawing, so it is best for soups, sauces or baking rather than salads. Grate it, squeeze out excess liquid, then freeze in portions; or blanch slices briefly, cool them quickly and freeze.

Yes. Slice or shave it thinly for salads, or cut it into sticks for dipping; choose a firm, fresh one and wash the skin well.

It works in ratatouille, zucchini fritters and pasta sauces, and thin ribbons make a quick alternative to pasta. Pair it with tomatoes, garlic, herbs, lemon or cheese.

Yes: zucchini and courgette are names for the same summer squash. “Zucchini” is used in some varieties of English, while “courgette” is the usual British food word.