450 g dark green courgettes with good skin
2 tbsp olive oil
2.35 dl breadcrumbs
1.55 dl grated parmesan
salt and pepper
- Wash the courgettes and trim the ends, then slice thinly on a mandolin and place in a large bowl.
- Pour over the olive oil, then carefully turn the courgettes until all have some olive oil on them and set aside.
- In another bowl, mix together breadcrumbs, parmesan, salt and pepper.
- Line a couple of baking sheets with baking paper and pre-heat the oven to 220 °C.
- Dip each courgette slice into the crumb mixture and place on the baking sheet.
- Bake in the oven for a few minutes, then take out, flip all slices over and bake for a further few minutes. Keep watch as they burn very easily when thin.
It seems I'd been quite successful in using up all various jars with breadcrumbs, so I had to open a packet of watercrackers and blend. The crumb mixture turned out to be way too much for the courgettes, I've put it in a bag and frozen for another day, though in hindsight, I might use it as a soup thickener or something.
These didn't end up as crispy as I'd expected them and not as cheesy either, which I would have liked. And I burned almost a whole tray of them too, which had to be thrown away.
But the concept was good, I'll just need to work on it a bit. Possibly I need larger proportion of parmesan in the mixture and also more coarsely grated too. Or perhaps mature cheddar or such, which isn't as dry, but might melt in the oven a little.
Finally, rather than turning the courgettes to get coated with the olive oil, I think I might brush them with it instead. Obviously Lundulph sniffed out the parmesan straight away, so didn't try them.