Recipe Wednesday

It is RECIPE WEDNESDAY again, courtesy of @cleangeeg

Today’s recipe is CRISPY COURGETTES (to serve 2)

- 2 courgettes
- 100g panko breadcrumbs
- 50g Parmesan
- 1 egg
- 2 tbsps of plain flour - 1 tsp Paprika

1. Preheat your oven to 200 degrees and line a baking tray with greaseproof paper.
2. Chip the ends of both sides of your courgettes and slice the aubergine lengthways, looking for about a pound coin thickness.
3. Next place your flour/paprika and egg (whisked) into two separate bowls. In a third bowl mix your panko breadcrumbs and Parmesan and pinch of pepper.
4. Coat the courgette piece in flour and then place into the egg wash. Next place into the breadcrumb mix moving around till evenly coated before laying on the baking tray. Repeat till all the courgette is coated and on the tray.
5. Drizzle with olive oil and bake for 30 minutes, until golden brown and crispy.
6. Serve straight away and delicious with a fresh caprese salad and Belazu’s truffle & artichoke dip!