It’s courgette season and there are 1001 ways you can use them in the kitchen. I love courgette, but I don’t fry anything anymore, so I adapted the recipe to make it in the oven. And because I ate them on a Friday, I also took the egg out of the equation. They came out excellent, with a tasty crust that didn’t come off. The only difference is that they don’t come out crispy, but soft, I liked them that way.
Ingredients:
- A large or 2 medium courgette (or zucchini)
- Gluten-free breadcrumbs
- Millet flour
- Condiments: ground rosemary, garlic powder, chilli
- Salt
- Coconut oil
Method of preparation
Wash the courgette, peel it (optional, I don’t usually peel it), cut it into 1 cm thick rounds and sprinkle with salt. After a few minutes, a lot of juice will “sweat”, which we will remove with paper towels. We prepare the bread mixture: breadcrumbs (I dry bread and grind it to make breadcrumbs), millet flour (about half the amount of breadcrumbs) and spices. With the help of a silicone brush or whatever you have at home, brush the courgette rings on both sides with coconut oil, then toss them in the mixture and place them nicely in the tray on baking paper. Place the tray in the oven on medium heat, leave for about 20 minutes, turn the rolls and leave for another 10 minutes. They come out wonderful, soft, sweet, with the strong aroma of the spices used. I ate them with red onion salad and a pesto sauce made of dill, parsley, basil, cucumber, lemon, salt, pepper and olive oil.