Baked breaded courgettes

Published on 7 June 2016

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Crisp, tasty and diet-friendly alongside meat or fish. No weighing needed: judge by eye.

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I used a large courgette, separated white and yolk for another recipe, or use leftover whites.

I lightly beat white with a fork.

I wash and trim courgette.

I slice rounds about half a cm thick with a mandoline.

I coat in white.

I mix breadcrumbs and Parmigiano or Pecorino on a plate.

I press each slice into coating.

I arrange on a parchment-lined tray.

I add oil.

I bake at 180°C for about 20 minutes, turning halfway, then remove and salt lightly.

I served with baked crab claws: crisp and tempting.

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