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Courgettes sautéed with Shallots and Tomato
600g courgettes, ends trimmed
1 large ripe tomato, skinned
2tbs olive oil
salt, pepper
500g courgettes, sliced diagonally into slices
freshly milled pepper
60g pecorino or parmesan cheese, freshly grated
30g fresh breadcrumbs
1tbs chopped fresh oregano, or 1tsp dried
3 egg whites, beaten until frothy
2tbs olive oil
Preheat oven to 175°C. Generously pepper the courgette slices. In a flat dish, combine cheese, breadcrumbs and oregano. Dip half the slices into egg white, then coat them evenly with the cheese mixture and set aside. Heat 1 tbs olive oil in a shallow flame-proof casserole over medium-high heat. With a pastry-brush, distribute the oil evenly over the bottom. Arrange courgette slices in the casserole and put into the oven. Bake for 5 min, turn slices over and bake for another 5 – 7 min, or until golden brown. Remove to a warmed plate and repeat with the other slices. Serve hot.
6 shallots, thinly sliced
1 clove garlic, pressed (more if preferred)
2tbs chopped parsley or fresh coriander
1tbs lemon juice
Place the skinned tomato onto a cutting board. Use a sharp knife to slice into 5mm strips of flesh, deseed and decore. Cut courgettes into 5cm rounds, cut each round into 6 wedges. Heat the oil in a in a large pan over medium heat, add the courgettes and the garlic. Cook, stirring frequently, for 5 min, add salt and pepper. Add the shallots and cook for another 5 min. Stirring constantly, add the tomato strips, parsley or coriander and the lemon juice. Simmer for another 5 min to blend the flavours and serve piping hot with loads of baguette, rice or paste. A glass of wine won’t come amiss, either.
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