Courgettes proven‡ale

2 Servings

Ingredients

Quantity Ingredient
450 grams Courgettes; coarsely grated
Olive oil for frying
2 Garlic cloves; crushed
4 tablespoons Parsley, chopped
3 tablespoons Cro–tons (see below)
Salt and pepper
Thin slices of bread (day-old, not fresh)
Vegetable oil for frying

Directions

CRO–TONS

Grated courgettes make a delicious dish tossed in olive oil with garlic and parsley. Topped with crunchy cro–tons, all this needs to complement it is some fresh bread and a crisp side salad.

Toss the grated courgettes in the olive oil until just tender and very lightly browned. Add the garlic and parsley and heat through. Season with salt and pepper. Cook for a further 1-2 minutes and serve at once, sprinkled with cro–tons.

To make the cro–tons, cut the crusts off the bread and cut the slices into tiny cubes. Heat the oil in a frying-pan - put in a generous amount since the bread soaks it up liberally! Toss the bread dice in the oil, turning until they are golden all over, and crisp. Remove from the pan with a slotted spoon, and dry on paper towels.

For garlic cro–tons add a little crushed garlic to the oil before frying.

For special occasions, try cutting the bread into different shapes: heart-shaped or tiny triangles, for example.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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