Tag: courgettes

Grilled courgettes, bread and anchovies recipe – Italian Cuisine

Ingredients

200 g crusty bread
6 courgettes
anchovies in oil
pistachios
extra virgin olive oil

Duration: 20 min

Level: Easy

Dose: 6 people

To prepare grilled courgettes, bread and anchovies, peel the courgettes and cut them in half lengthwise.
Ungetele of oil and cook them on the hot grill for 4-5 minutes in all, turning them on both sides.
Chop the bread and toast it in a pan with a drizzle of oil, for 3-4 minutes, until it becomes crispy and golden.
Arrange courgettes in a tray, sprinkle them with toasted bread and complete with 1-2 anchovy fillets each and a little chopped pistachios.

Gateau of courgettes – Recipe Gateau of courgettes from – Italian Cuisine

First wash the potatoes, then put them in a pan full of cold water and cook for about 40 minutes or until the potatoes are soft by skewering them with a fork.
At this point, drain and peel them, then mash them with a vegetable mill or a potato masher (or blend them with a blender, if you have nothing else) while they are still hot.

In the meantime, wash the courgettes, peel them and grate them with a grater with large holes, then squeeze them gently to eliminate excess water.

Then mix the potatoes with salt, zucchini, egg and parmesan until a homogeneous mixture is obtained.
Finally also incorporate the cubed scamorza (or any other cheese or salami you have decided to use).

Butter a 24 cm mold, sprinkle it with breadcrumbs and pour into the mixture, leveling the surface well.
Sprinkle with breadcrumbs and small flakes of butter, then cook for about 20-30 minutes or until golden brown in a preheated convection oven at 200 ° C.

The zucchini gateau is ready: let it rest for at least 15 minutes before serving.

Recipe Scrambled eggs, courgettes and bacon – Italian Cuisine

Ingredients

300 g courgettes
80 g bacon
8 eggs
a shallot
mint
extra virgin olive oil
salt

Duration: 20 min

Level: Easy

Dose: 4 people

For the recipe of scrambled eggs, courgettes and bacon, peel the courgettes, remove part of the central pulp, with the seeds, and cut the green into small pieces. Chop the shallot and brown it in a pan veiled with oil for 2 '; add the bacon and, after 1 ', the courgettes and a pinch of salt. Cook them for 1 ', then remove them from the pan.

Beat the eggs with a pinch of salt and a sprig of minced mint; cook them in the pan where you cooked the courgettes, mixing them, for 1-2 minutes. Serve the scrambled eggs with the zucchini, completing with some fresh mint leaves.