(a Tuscan zucchini pie without pastry):
- 1 or 1.5 lb young courgettes (use flowers as well)
- 4 or 5 large spring onions
- 1 clove garlic
- 4 or 5 tbspns finely grated Parmesan cheese
- Batter made from
- 2 large eggs
- 2 oz brown flour
- 4 fl oz skim milk or milk + water
- Butter and olive oil
Finely chop or slice courgettes and finely slice spring onions. Crush garlic. Beat the eggs, flour and milk to make a thin batter. Add vegetables and Parmesan, and season and mix well. Butter a large shallow oven proof dish and pour in the mixture. Don’t make it too deep – rather use two dishes. Drizzle over some olive oil and bake in a hot oven (gas 6/ electric 400) until set, lightly browned and risen slightly. Serve warm or cold.
From Gillian North