Weekday Menu Recipe
Sautéed Courgettes Veg
HT ACC 20mins
4 Hot Vegetarian
Vegetables Accompaniment Eggless
Courgettes ( Zucchini)
4 tbsp Flour
4 tbsp Freshly
Salt and Black
4 tbsp Olive
skinned and chopped
1. Poach the
courgettes in boiling salted water for 5-8 minutes until just tender.
Drain thoroughly, allow to cool and slice thickly. Dry
the slices on kitchen paper.
2. Combine the
flour with the freshly grated Parmesan cheese and salt and freshly
ground black pepper to taste. Coat the courgette slices in this mixture.
3. Heat the
oil in a heavy frying pan and fry the courgettes over a moderate heat until
they are golden brown on all sides. Remove from the pan with a slotted spoon.
Drain thoroughly on kitchen paper and keep hot.
4. Melt the
butter in the pan and fry the onion until soft and transparent. Add the
chopped tomatoes and simmer for 2-3minutes longer.
5. Pile the
courgettes in the centre of a heated serving dish and surround them with the
sautéed onion and tomato mixture.
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