Got a glut of courgettes? I don’t even grow them but find myself buying lots as they’re so cheap right now at the farmers markets. While we do enjoy all the fritters and stir fries we make, I’m still always on the lookout for other ways to use this summer squash. When I saw this recipe on A Taste of Home Cooking, I knew it sounded like a winner.
Rounds of courgette are coated in panko crumbs, baking up extra crispy on the outside and tender and almost juicy on the inside; strangely, when baked like this, the flavour of courgette is not very pronounced, making it a good way to convert courgette haters. They’re also very light (and healthy) as very little oil is used. We liked them just as they are though I imagine an aioli would also be nice for dipping.
Oven Fried Courgette Rounds
serves 2 as a side.
1/2 cup plain flour
salt and black pepper
a little sunflower oil
Slice the courgettes into rounds just shy of 1cm thickness. Place then in a colander, sprinkle with salt and toss together and then leave for 30 minutes. After that time, rinse them and dry the slices with some kitchen paper.
Preheat your oven to 180 Celsius.
Place the flour in a bowl and season it very well. In another bowl, beat the eggs together with a little water. Finally in a third bowl or plate, place the panko crumbs.
Line a baking tray with foil and brush with a little oil. Dredge each courgette round in the flour, then dip into the egg and then finally coat in panko crumbs. Lay onto the baking tray in a single layer. Place in the centre of your oven and bake for 20 minutes (turning the rounds once) until the panko crumbs are golden brown. Serve.