Courgettes

Take three medium sized courgettes, as larger ones have tougher seeds. Cut off the ends, and cut it into half inch slices. Sprinkle salt on them and leave them to sweat. Douse them in flour, shaking off the excess. Beat an egg, mix in a bit of ground black pepper, and dip the slices in the egg. Fry in oil at medium heat. You can serve hot or cold. They go well with the garlic sauce of your choice.

Ștefan Baciu, 09.09.2016, 15:25

Take three medium sized courgettes, as larger ones have tougher seeds. Cut off the ends, and cut it into half inch slices. Sprinkle salt on them and leave them to sweat. Douse them in flour, shaking off the excess. Beat an egg, mix in a bit of ground black pepper, and dip the slices in the egg. Fry in oil at medium heat. You can serve hot or cold. They go well with the garlic sauce of your choice.

Another great application are courgettes stuffed with ground chicken meat. Large size courgettes go well with this application, after you scoop out the seeds. You also need two onions, one carrot, one capsicum, a few tomatoes, a bunch of fresh dill, as well as thyme, black pepper, and paprika. Cut the courgettes in two lengthwise, and scoop out the seeds.

Chop the capsicum and onions finely, grate the carrot, then sweat them in oil. You can add the scooped out core, if the seeds arent tough. Add the ground chicken meat, along with the dill, finely chopped, and the herbs and spices. Place the mixture into the courgettes, then cover with tomato slices. Put the courgettes into a deep oven tray. Chop up the remaining tomatoes, then place them in the tray, covering in water. Bake for about 45 minutes at medium heat.

At the end, you can sprinkle with fresh parsley. Serve hot, garnishing with sour cream.