Choose courgettes which are very firm, taut-skinned and shiny, never dull and floppy.
What courgettes gain in size, they lose in flavour and texture, so choose the smallest.
Courgette- flowers can be shredded to garnish soups and salads or filled with a herby stuffing, twisted shut and steamed. But pick the flowers shortly before using them, since the petals quickly wilt and stick together.
Yellow courgettes make a pretty contrast, but taste much the same as green ones.