Cheese-crusted courgette slices
A golden cheesy coat, a tender middle and hardly any oil.
Gear for this recipe: Microplane zester · Olive oil spray bottle · Lodge cast iron pan (Amazon UK, affiliate links)
Ingredients
- 2 medium courgettes, sliced 5 mm thick
- 1 egg, beaten
- 60 g kashkaval (or mature cheddar), finely grated with a zester
- 20 g parmesan, finely grated
- 1/2 tsp garlic powder
- Black pepper
- Oil from an oil spray
- Lemon wedges to serve
Method
- Pat the courgette slices dry with kitchen paper, so the egg and cheese stick.
- Mix the grated cheeses with the garlic powder and pepper in a shallow dish. The finer the grate, the better the coat: use the zester.
- Dip each slice in egg, then press it into the cheese on both sides.
- Heat the non-stick pan on a medium heat and give it 2-3 sprays of oil.
- Fry the slices in a single layer for 2-3 minutes a side, until deep golden. Work in two batches.
- Drain on kitchen paper, add lemon juice and serve warm.
Tips from the kitchen
- Do not crowd the pan or the slices will steam.
- Dry courgettes are the key. If they are very wet, salt them for 10 minutes and pat dry.
- For a darker crust, finish for 5 minutes in a hot oven on a tray sprayed with oil.
- A cast iron pan gives a darker crust, but spray the surface generously and heat it first.
- Serve with a salad or a spoonful of yoghurt and garlic.
Tools that help
Olive oil spray bottle
A fine mist uses a fraction of the oil you would pour, and coats evenly.
View on Amazon UKMicroplane lemon zester
Grates hard cheese and takes zest off citrus in seconds. Fine enough that a little goes a long way.
View on Amazon UKGear I use in this kitchen
Three simple tools behind most of the recipes here. Amazon Associate links.
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This is cooking advice, not medical advice. If you have a health condition or take medication, talk to your doctor or a dietitian before changing how you eat.