Explore: Cuisine (courgette)

zoo-KEE-nee; pl.: zucchini or zucchinis), (Italy, Australia and North America) courgette (/kʊərˈʒɛt/, kur-ZHET) (France and Britain) or Cucurbita pepo var. cylindrica

 › Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk cuisine and the Turkish

Columbian exchange, Italian cuisine would also adopt not just tomatoes as a key flavour, but also beans, pumpkins, courgette, and peppers, all of which

cuisines over the ages, among them Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and

navet (turnip), aubergine (eggplant), courgette (zucchini), and échalotte (shallot). French regional cuisines use locally grown fungi, such as truffe

lasagne, is a type of pasta made in very wide, flat sheets. In Italian cuisine it is used to make the dish lasagna by stacking layers of pasta, alternating

Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the Fertile Crescent. Tablets found in ancient ruins

beans. Vegetables—popular vegetables in Arab cuisine include carrots, eggplant (aubergine), zucchini (courgette), artichokes, okra, onions, and olives. Potatoes

Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean basin. The idea of a Mediterranean cuisine originates

differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant, brinjal), bell pepper, and some combination