I could eat courgettes every single day, but there are a few good reasons why I don’t 😉.
The smaller sized, a bit ‘hairy’ variety, is commonly available with the attached flower. According to me, they are less watery and thus, have more taste.
Wash 900 grams of those courgettes.
First, chop off the flowerpart. Cut the courgettes in 4 lengths and cut each length in pieces of approx 7-8 cm.
Mix 1/3 with 1 chopped garlic clove, 1 table spoon of chopped fresh rosemary, 2-3 tablespoons of ready made breadcrumb, 1/2 teaspoon of spicy paprika powder and a pinch of smoked paprika powder. Put in a little bag. Add some olive oil and mix. Store in the fridge.
Mix 2/3 with 2 chopped garlic cloves, 2 table spoons of chopped fresh rosemary, 2-3 table spoons of ready made breadcrumb, 2-3 table spoons of grated parmigiano, 1 teaspoon of spicy paprika and a pinch of smoked paprika. Put in another bag or recipient. Add some olive oil and mix. Store in the fridge.
Preheat the oven at 200°. Spread the covered courgettes on two different oven trays covered with baking paper.
Bake, stir now and again. Once crispy, approximately after 20-30 mins, remove from the oven. Taste, add some salt.
Serve with a drink as pre-starter.
PS Why those two varieties? Because, Lucia doesn’t eat cheese, so one portion with and another portion without😉.