I picked up some very cheap courgettes in the reduced section of the supermarket and I was thinking about making courgette fritters but my 3 daughters weren't keen on fritters and suggested we have something else for lunch. I decided to make breaded courgette batons as an experiment, they were delicious, Bubs enjoyed munching on a couple along with the rest of us. I served them with carrot and pepper sticks and salad leaves for lunch.
Breaded Courgette Batons
3 courgettes, cut into batons
1 cup breadcrumbs
½ cup Parmesan cheese, finely grated
1 or 2 tsp dried mixed herbs
1 free range egg, beaten
Preheat your oven to 220C. Line a large baking sheet with non-stick baking paper.
To cut the courgettes in to fingers I cut in half widthwise, then cut each half in half lengthwise,then each quarter in half or thirds, depending on how wide your courgette is. I ended up with 8 or 12 barons from each courgette.
Pour the beaten egg on to a shallow plate. Mix the breadcrumbs, mixed herbs and Parmesan together on a separate shallow plate. Dip each courgette baton in the beaten egg to coat it then roll in the breadcrumbs mixture to coat. Bake in the preheated oven for 15 - 20 minutes until golden and cooked through. We served ours with a garlic and herb yoghurt dip and some spicy tomato sauce.
I'm entering these delicious morsels into Extra Veg, the monthly blog challenge created by Helen and I to encourage us all to add extra vegetables to our meals. Helen is hosting this month.