I love finding delicious ways to enjoy vegetables, mainly because I’ve never really liked vegetables but I know I need them. I imagine this recipe would be great for getting kids to eat some greens too! It is one of the fastest veggie recipes I know and it makes a delicious side dish to accompany fish or meat. They taste delicious with homemade mayonnaise!!
If you’re vegan just substitute the parmesan for nutritional yeast for that “cheesy” flavour. The egg can also be replaced for a water and flour paste which is often used as vegan batter.
Serves 4, preparation time: 5-7 minutes, cooking time: 15 mins
Ingredients:
- 4 small courgettes or 2 large ones
- 1/2 cup of panko breadcrumbs or any other breadcrumbs
- 3/4 cup of grated Parmesan cheese
- Garlic salt
- Salt & pepper
- 1 egg
Method:
- Preheat oven to 220 degrees Celcius
- Cut courgette into short “French fry” style shapes
- Whisk an egg in a bowl
- In a separate bowl mix the garlic salt, salt & pepper, breadcrumbs and Parmesan cheese
- Dip the courgette into the egg and then into the breadcrumb mixture
- Place onto a baking tray
- Repeat for the whole batch and make sure the courgettes are evenly spaced out with room to get crispy and brown
- Bake for 15-20 minutes depending on how brown you like them. (Note that leaving them too long can overcook them and make them soggy so I wouldn’t go past 20 minutes)
- Feel free to add salt and pepper again at the end and serve with homemade mayonnaise!
Good luck and enjoy these! Add more seasoning if you are using these as a main dish. If you haven’t bought breadcrumbs don’t worry you can always toast bread and then blend it into crumbs.
Leave your comments below if you have any questions or suggestions. Bon appétit !