PARMESAN COURGETTES, an easy indulgence (opt for low-carb)

Richly rewarding indulgent courgettes... 

Parmesan Courgettes...a wonderful treat

This is one of the Blogger's favourite courgette dishes* which - for obvious reasons - does not appear on the menu very often.

The courgette slices are coated in flour and parmesan but overall, the coating is light and the carb count is not horrendous. There's no other way of cooking these beauties except by frying them (oven-baking doesn't work though there is a grilling option in Tips) but as long as you're using a good vegetable oil (pref olive) and don't go overboard, you'll be all right.  

It's a good idea to check the pan and oil are at the right temperature.  Don't leave them unattended; they will burn quickly.

Cost: £2'ish

Feeds: 3-4

Ingreds:

4-6 medium courgettes 

3 tablespoons flour

3 tablespoons grated Parmesan

Salt and plenty of freshly ground black pepper

2 tablespoons olive oil

2 tablespoon butter (opt) or replace with olive oil

Method:

1. Heat oil in heavy pan over moderate heat 
2. Combine flour, Parmesan, salt and pepper in a bag
3. Cut courgettes in half inch/generous centimetre slices; add to bag; toss until coated
4. Place in pan in one layer without overcrowding 
5. Sauté until golden brown on both sides, checking undersides with tongs or a fish slice to prevent burning (some pans/hob heat unevenly)
6. Drain on absorbent paper
7. Pile in serving dish; keep warm in oven

Comments:

'The Parmesan really makes these; I also sprinkled mine with smoked paprika for colour.'  Retired writer

Tips: 

• no-carb option: do not flour courgettes; brush with olive oil and cook on grill; sprinkle with parmesan, pepper & salt as soon as they are done 

*inspired by Robert Carrier;s Home Cooking (out of print)

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This recipe has been adapted by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission