Another last “hurrah” for the courgette-zucchini!
Two of the three I used for this dish came from our vegetable patch–even in mid-October the last surviving zucchini plant is turning out courgettes–and perfect specimens they are. Almost a pity to cook them!
However they made a light and creamy lunch!
This is adapted from a recipe in the excellent Italian Vegetarian Cookery by Paola Gavin.
6 tbsp olive oil
2 cloves of garlic–peeled and chopped
salt and pepper
3 medium courgettes/zucchini–passed through the thin slicer of a food processor.
1oz/25gm wholewheat breadcrumbs
1 oz/25gm parmesan–grated
Heat the oil in a large pan.
Add the garlic and parsley and cook, stirring, for less than a minute.
Mix in the courgettes…
and cook until they wilt and take on a bit of color.
Turn off the heat and let them cool.
Tip the pan a little to drain off some of the oil.
Heat the oven to 190c/375f
Break the eggs into a bowl and whisk.
Add the breadcrumbs and grated cheese and mix thoroughly.
Season well with salt and pepper.
Add the courgettes to the egg mixture and blend carefully.
Oil an oven dish and pour in the mixture.
Cook in the middle of the oven for about 25 minutes.
It should be nicely browned on top; but check after 20 minutes–ovens vary and you don’t want to lose the creamy interior; inserting a knife through the top, will help you judge.
This was taken half-way through lunch!
We had it with new season’s broccoli–lightly steamed.
A friendly meeting of summer and autumn.