• Make seasoned vegetable crisps
• Add to dehydrated ready meals
• Add to soup mixes
• Add to stews
• Make into noodles using a vegetable peeler
• Dehydrate and use for lasagne

Courgettes, like tomatoes, are actually fruits but they are better eaten cooked so are usually included in the vegetable category.

They belong to the species Cucurbita pepo and are related to certain other squashes and pumpkins. Squashes come in two types: winter and summer. While both types share some similarities and benefits, there are a few major differences. All are similar in that they have large seeds and grow above the ground on low growing plants.

Courgettes are available in dark, light green or white spotted varieties.

Courgettes are very low in calories and have a very low score on the glycemic index so they are ideal for those on a calorie controlled diet. Carbohydrate and sugar content are also low, but they have high levels of essential nutrients such as potassium, manganese, and antioxidants like vitamin C and vitamin A.

All summer squash are technically picked before they fully ripen and become hardened. The smaller the courgette the more flavour it will have. As they grow larger they become seedier and lose flavour. Ideally look for any under 20 cms long and about 5 cms in diameter, and bear in mind that the dark-skinned varieties are richer in nutrients.

Read the Dehydrating instructions for the basic gudelines on dehydrating.

In addition when drying courgettes here are a few tips:

• Use a mandolin or food processor for easy slicing
• The thinner the slices the faster they will dry
• Use a potato peeler for really thin slices
• Soak in seasoned oil before dehydrating to make a delicious savoury snack

To make courgette powder follow the basic guidelines for making Powders.

Storage instructions are the same as for other vegetables. Store in sealed containers in a dark area and add oxygen absorbers to help keep the contents dry.