‘Tis the Season for Courgettes


I have a bit of a love hate relationship with Courgettes.  I love them as they are such a great and versatile vegetable.  And I hate them as they come in a glut.  Too many all at once causes courgette overload.  And soup, always an option, isn’t that inspiring after the fifteenth batch.

Courgettes
Courgettes fresh off the vine- they come in every shape and size

It’s a little cheeky to call this a recipe at all- maybe a posh kind of canapé! As really there’s only three ingredients, and a small bit of slicing.

The trick is to cut the slices about 10mm thick.  I know this sounds very accurate for a recipe with just three ingredients- but trust me on this one.  Any thicker and they don’t cook properly.  Any thinner and they just melt.

Courgettes
The next crucial point is not to be stingy with the Parmesan.  And although I am a purist when it comes to grated cheese (I prefer to grate it myself- over processing dislike disorder)- in this case, if you are catering for a large crowd, feel free to buy your Parmesan grated.

Of course in America this would be called Zucchini.  Which sounds quite posh, and this variety of vegetable originated there- so it’s rather apt, although the name (zucchini) came about when it arrived in Italy.

Courgette and Parmesan tastes

Ingredients

Olive Oil

Parmesan Cheese

Courgettes

Method

Preheat oven to 200°C.  Lightly grease a couple of baking trays.

Slice the courgettes into rounds approximately 10mm thick.

Brush with olive oil and lightly season with black pepper.

Top carefully with the grated parmesan and put in the oven for about 15 minutes.  Watch them carefully- you want the cheese to be a rich golden brown.

Try not to eat them all before you get to them to the guests!

Parmesan Courgettes
Parmesan Courgettes

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