I was searching through an old blue large-format scrapbook for the recipe I planned to post today.
No luck–but I found this from Jenny Baker’s Simple French Cuisine–which has been an old friend for years.
It qualifies nicely for the “what to do with the courgettes/zucchini season” list!
for 4
2 lbs/1 kilo courgettes/zucchini–[a mix of green and yellow if you like]-sliced thin. [A food processor helps here.]
2 tablespoons olive oil
2 oz/50gms anchovy fillets–mashed to a pulp
1 teaspoon olive oil [to melt the anchovies in]
2 cloves of garlic–chopped fine
2/3 tablespoons of parsley–chopped
3/4 tablespoons wholewheat/rye breadcrumbs
black pepper and a pinch of salt
for 4
Heat the oven to 200C/400F
- Heat the oil in the largest sauté/frying pan you have.
- Add the courgettes and turn them in the oil.
- Cook them for 15 minutes–turning occasionally over a medium heat–taking care not to brown them.
- When they are cooked through mix in the pinch of salt–the anchovies in the topping will provide enough additional saltiness.
- Heat the teaspoon of oil in a small pan and melt the anchovies in it.
- Turn off the heat and add the garlic, parsley and breadcrumbs.
- Season with pepper and mix thoroughly–you have the topping.
- Fold the courgettes into a medium gratin dish and spoon over the topping.
- Crisscross some olive oil over the topping and round the circumference.
- Cook in the oven for about 15 minutes–[it should be nicely browned and come out sizzling a little!].
We had it for lunch.
The juices from the tomato salad melded well with the anchovy breadcrumb topping.
Robin Ellis 
Robin
Looks lovely!
All the best
Keith
Thanks, Keith,
best to you too!
Loving your blog more every day! Anyone who can find a new use for excess zucchini is a treasure. One year they got out of hand in our garden and we ended up donating bushels (giant, club-like zucchinis) to the local petting zoo.
While I don’t literally follow your recipes, I am learning a lot of good general ideas: adding yoghurt for creaminess, anchovies for saltiness, and your spiced sauteed chickpeas are a great idea – so many variations are possible.
Hope that I didnt sound too flippant on my earlier post. As odd as it sounds, I really did read at length about septic systems (living in the country, you *think* about where everything goes). Also wondering why here in the U.S. we have massive cement tanks, while you had a throughly modern plastic tank.
Lovely recipe, now if only my courgette plant would produce some fruit!!
Your recipe scrap-book is amazing. It looks as if it should belong in an archive. All you need are the white gloves!
This looks fabulous. I can’t wait to try it. I will also check out the Jenny Baker title. So much of French cooking is simpler than many people think. Thanks for the recipe and the reference. All best – Lisa
Thank You, sounds like a great way to fix Zucchini, we have lots of them now.