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Posts Tagged ‘courgette tortino’

Another last “hurrah” for the courgette-zucchini!


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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!

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This is adapted from a recipe in the excellent Italian Vegetarian Cookery by Paola Gavin.

4 eggs

6 tbsp olive oil

2 cloves of garlic–peeled and chopped

1tbsp parsley–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.

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Mix in the courgettes…

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and cook until they wilt and take on a bit of color.

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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

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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.

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Oil an oven dish and pour in the mixture.

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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!

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We had it with new season’s broccoli–lightly steamed.

A friendly meeting of summer and autumn.

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