Summer courgettes seem to multiply faster than we can cook them, and demand a little more of our love from June through to August. But despite their unruliness as a crop, they are mild-mannered in flavour, a culinary chameleon that partners with a wide range of tastes. From the umami punch of parmesan to the fragrant cut-through of citrus, and from the warmth of cinnamon to the char of the barbecue, these green gourds can be used in myriad ways, shining in sweet and savoury contexts alike.
