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Breaded Courgette Batons

Tuesday, 2 June 2015
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.


  1. Lovely, they make a fab quick and easy snack :-) x

  2. Lovely recipe Michelle. I'll be trying this! Baking them is such a good idea, far better than a deep fry.


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