What do you do with that last courgette in your pack and are bored of cutting them up into chunks or need a new pre-lunch snack?
Those of you who are trying to lead a healthier lifestyle will probably be missing those luscious crunchy addictive treats that are the downfall of even the strongest willed dieter. But fear no more you can still have a crunchy treat without feeling so guilty.
Damn Delicious is my new favourite food blog, full of really simple recipes that you can adjust to your liking and inspire even more ideas.
I spotted the ‘Zucchini Parmesan Crisps‘ when I was cooking my aubergine pizzas and thought that they would be a perfect snack to have when I reach the dreaded elevenses everyday.
I’ve been making the most out of my Nutribullet, which for those of you that haven’t got one yet I implore you to invest it’s such a versatile gadget, and have been having smoothies everyday with spinach, strawberries, bananas, chia seeds, ground flax seeds and whatever else is in my fridge. But I needed a change.
Using a very chunky courgette I sliced them into discs about a quarter of a centimetre thick, and then grabbing a bowl cracked an egg in and another bowl with my coating mix.
For the coating, the original recipe calls for Panko crumbs. I definitely read it wrong and decided I needed to get polenta. Well lucky for me polenta still works as a crumb and after a quick Google search I returned to the recipe to adapt it to my new ingredient!
I grated parmesan and mixed that with a bit of plain flour and the polenta and added some seasoning, you could probably add some Italian herbs to tart them up if you so wish.
Now I’m pretty sure I did the coating the wrong way round, in the recipe it is demonstrated you dip the courgette into flower then egg then the parmesan coating and this will be why the coating kept falling off, but no need to worry I’m the only one eating it!
I gave them about 15-20 minutes in the oven with a little flip half way through just to get the crunch on either side and you could definitely leave them in longer to get the cheese golden. The recipe does say to fry them but I went for the healthier baking option without using any oil because of the natural watery nature of the courgette, but if you’re feeling naughty get out that oil and fry away.
I’m pretty impressed with how well these tasted and had them for my snack today, highly recommended. Next up on my return from Paris (I’m going to see Beyonce and Jay Z), I shall probably try this One Pot Courgette Mushroom Pasta!
- 1/2 cup vegetable oil
- 1 cup Panko or polenta!
- 1/2 cup grated Parmesan cheese
- 2 courgettes (or however many you want to make), thinly sliced to 1/4-inch thick rounds
- 1/2 cup plain flour
- 2 large eggs, beaten
- Heat vegetable oil in a large skillet over medium high heat.
- In a large bowl, combine Panko and Parmesan; set aside.
- Working in batches, dredge courgett rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
- Add courgett rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
- Serve immediately.