Serves 3-4 preparation time 15 minutes baking time 20-22 minutes
Turn your bumper courgette crop into satisfying snacks, delicious hot and/or cold.
Turn your bumper courgette crop into satisfying snacks, delicious hot and/or cold.
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- 250g courgette; shredded
- 1 large egg
- 70-100g grated pecorino (an Italian cheese made from ewes’ milk)
- 100g Panko (or 80g polenta for gluten free)
- 1 clove garlic (crushed with press)
- ½ tsp pepper
- 2 tbsp olive oil, for greasing the baking sheet
- Toss courgette and salt together in a large colander and place in sink to drain for 10 minutes. Then Squeeze to drain even further.
- Mix pecorino, panko, crushed garlic, the egg and pepper in a large bowl; and stir in the drained shredded courgette.
- Scoop a table spoon of ‘dough’ and drop onto a large greased baking sheet, roughly shaping each into a log.
- Bake in a 200°C oven for 20-22 minutes, turning halfway through.
- Dipping Sauce:
- Stir chopped chives and basil into sour cream.
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