Domestic and professional kitchens are now being much more creative when using courgettes and we are starting to see them on the menu more often in different forms as they adapt well to a variety of cooking methods to achieve very different results. Courgettes can be baked, fried, steamed, BBQ’d and even form the main ingredient of a delicious cake – well why not, we all love a carrot cake.
In French and Italian restaurants, the courgette flower is also used dipped in a light tempura batter and fried; larger flowers are typically stuffed with tomatoes and herbs and goat's cheese.
So this week I decided to trial 2 courgette dishes, one savoury and one sweet so here’s how it went.
Breaded Parmesan Courgettes (see pic above)
You will need:1 large courgette
2 Tbls flour
1 beaten egg
50g panko Breadcrumbs
50g finely grated pappaginamo oparmesan cheese
Salt and fresh ground black pepper
Low cal spray oil if baking or 4-5 tbls of vegetable/olive oil for frying
Method
1. Pre-heat oven to 200 degrees
2. Slice the courgettes into approx 4-5mm slices, coat in flour (seasoned with salt & pepper) then dip in egg then breadcrumbs patting firmly to secure the breadcrumbs with good coverage.
3. Spray the baking tray with oil, place the courgettes evenly on the tray and spray with oil and bake for 15-20 or until nicely browned. Respray with oil halfway through.
Note: Alternatively you can shallow fry the courgettes if you don’t mind the extra calories.
Delicious serviced with a spicy tomato sauce these courgettes will definitely be a regular addition to my menu.
Extra Moist Chocolate Courgette Cake
Having never made a courgette cake I was rather sceptical but OMG ths could be as good as my 'Ultimate Chocolate Cake' in a previous post. It has stayed super moist for over a week and does it taste of courgettes? No. AND I only use sunflower oil not butter/marg so just that bit healthier too.
You will need:
(This recipe makes a large cake so can easily be half it & cook in a smaller tin as it raises really well).
250g plain flour
375g caster sugar
65g good quality cocoa powder
2 teaspoons bicarb soda
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
350ml vegetable or sunflower oil
340g grated courgette
90g chopped walnuts
Method:
- Set oven to 180c/Gas 4
- Grease and line a 20x30cm baking tin smaller if halving the recipe.
- Stir together the flour, sugar, cocoa, bicarb, baking powder, salt.
- Add the eggs and oil, mix well.
- Fold in the nuts and courgette until they are evenly distributed.
- Pour into the prepared tin.
- Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the centre comes out clean. This is a very moist so don't overcook thinking it's not done.
- Cool cake completely before icing with your favourite icing. I used the one from my chocolate cake a few posts ago.
Summary : Both dishes totally surpassed my expectorations, think I'm in love with courgettes so try out both these recipes and let us know how you get on.
Love Linda x
