Courgette is the British and French term for zucchini, a slender summer squash harvested while still immature and tender-skinned. The wider squash species was first domesticated in the Americas thousands of years ago, but the modern zucchini/courgette cultivar was developed in northern Italy in the 19th century before spreading through Mediterranean and European cooking.
Courgettes are usually green, though yellow and striped varieties exist, with a mild, faintly sweet flavor and tender flesh. They are grilled, roasted, sautéed, or baked, and are central to Mediterranean dishes such as ratatouille, caponata, and moussaka, as well as Italian pasta, risotto, and frittata dishes. The same vegetable turns up in Indian curries and stir-fries, Middle Eastern meze and salads, and East Asian stir-fries and soups - the name changes with the cuisine, but the vegetable does not.
Courgettes pair well with basil, mint, garlic, cumin, and dairy such as cheese, yogurt, and cream. Their mild flavor makes them a neutral base for both savory and sweet preparations.