Zucchini. We’ve had them steamed. We’ve had them stir-fried. We’ve had them marinated in a salad, cooked up in tomato sauces, or in fritters. Today I saw a recipe for spiced zucchini with tahini dressing that I must try soon (thank you, Ruth Pretty). But recently I wanted a more substantial vegetarian main course, so I did this:
In a bowl, I mixed 1/2 c plain flour, 1 tsp baking powder, & 1/2 tsp salt. Then I whisked in 4 eggs, 1/2 c of grated tasty cheese, & a rather large amount of finely chopped basil.
The next step was to top & tail, & then grate, 4 medium-sized zucchini** before adding them to the bowl & mixing everything together – it was a reasonably sloppy batter. I poured this into my large (pre-greased) pyrex pie dish & decorated the top with sliced tomatoes & a sprinkling of parmesan cheese, before putting the dish in the oven at 180 degrees until well-risen, firm to the touch, & golden on top.
With a potato salad & a corn salsa, it was a very nice meal indeed.
** I’m never quite sure what marks the boundary between courgettes & zucchini, although I know a marrow when I see one! Mum used to do this thing that involved de-seeding a marrow & stuffing it with a mince mixture; it was not a gastronomic success.