Zucchini are courgettes. Courgettes are Zucchini. The same vegetable. If you've got one, you've got the other. I grew up calling them courgettes, but I've begun to use the Z-word since I began hanging around with Russians, as they use the word 'Zukini' which is almost the same. It makes life easier at home where we often speak a weird mixture of Russian and English which we call 'Angrusky'. Sometimes I forget whether a word is English or Russian. In this case it doesn't matter.
People don't often eat zucchini raw. We usually don't, but give this recipe a try and you will be surprised. They're not bad at all. The taste and texture is quite different from the cooked vegetable.
For a fat-free version, leave out the oil.
Ingredients
5 to 7 tomatoes
A couple of zucchini
A splash of olive oil (optional)
Salt
Chopped fresh basil and parsley
Cut the little green stalky bit out of each tomato and scoop the seeds and core out with a teaspoon. Grate the zucchini and mix with the oil and herbs. Season with a little salt and stuff the mixture into the tomatoes.