Courgette recipes

Egg and flour coated courgettes in breadcrumbs are very popular in Romania. You need two or three courgettes, two eggs, salt, pepper, 2-3 garlic cloves and 100 grams of flour.

România Internațional, 10.10.2013, 18:21

Peel the courgettes, cut them into slices and sprinkle with salt then drain for 20 minutes. Whisk the eggs with salt, pepper and crushed garlic. Use a dry paper napkin to dry the courgettes. Coat them with flour and then dip into the batter. Fry the courgette slices on both sides in a little bit of oil; then take them out and put them on a plate. It’s better to use a paper napkin to absorb the excess fat. Serve with garlic and yoghurt sauce.

Another common dish in Romania is stuffed courgettes. For this recipe you need bigger courgettes. Peel them and let them boil for a couple of minutes in salted water. Leave them to drain in a colander; then cut them in half and scoop out the core. Keep the core for the filling. Finely-chop a big onion and saute it in 50 millilitres of oil. Add 250 grams of finely cut mushrooms. Allow them to simmer until their juice evaporates, then add 50 grams of rice and 250 millilitres of water and cook for about 20 minutes. When the rice is ready, add the courgette core, dill, salt and pepper to taste and even a bit of chilli powder if using. Stuff the courgettes with this filling and grate cheese on top. Add a knob of butter. Cook the courgettes in the oven for 10 to 15 minutes at 160 degrees.

Enjoy, or pofta buna as we say in Romanian.