Chop off the top and bottom of the courgette and, using a vegetable peeler, cut strips off the whole of the length. (For nice, thick slices, press the peeler down harder than you would when normally peeling fruit and veg.)

Bring a small pan of water to the boil and then drop in the strips.

Cook for up to 1 minute, then drain well.

Season with pepper, if you wish.

You could also try using slices of marrow in place of some of the pasta sheets when making lasagne.