These little discs disappear as quickly as cash in your hand.
In other words it’s hard to stop eating them!
It’s surprising how many one can slice from a single medium courgette–enough for a pre-lunch treat for two anyway.
If you have time it’s worth lightly salting them and letting them drain for an hour before coating them with egg white and parmesan.
I spotted this recipe on a well-known food blog–smittenkitchen–and adapted it a little.
1 medium to long courgette (or more if you have a mind), sliced thin–1/4 inch
1 egg white with a teaspoon of water added and whisked in a shallow bowl
50gm/2oz parmesan cheese–grated onto a plate
salt and pepper
heat the oven to 220C/430F
Brush a shallow oven tray with some olive oil.
Dry the courgette coins, if you have salted them.
Lightly salt and pepper the parmesan and mix the seasoning in.
Pass each disc through the egg white…
then the parmesan
coating both sides.
Place them side by side on the oven tray.
A satisfyingly symmetrical effect.
Then slip them onto the top shelf of the heated oven.
Check after five minutes and if they are brown on the underside turn them over
and return to the oven for a further five minutes or until they are nicely browned.
Then it’s everyone for themselves!
(I have found that those on the outside of the tray tend to brown more easily–but it may be the vagaries of my oven.)
Robin Ellis 