RE [Sca-cooks] courgette crumble

[Olwen the Odd]

Hmm..this almost sounds like what I do with zucchini except I skip the pan.
I just slice it down lenghwise, slit hash marks in it (not puncturing the
skin) dot with butter and sprinkle bread crumbs on the top and bake.
Olwen

>That sounds good, I'll have to try it! Is there any moisture in it? Most
>recipes I've seen for courgette/zucchini/summer squash steam it a little.
>And many for baked vegetables cook them lightly before assembling. Now, I'm
>all for barely tender vegetables - I hated zucchini as a child until I
>learned to only cook them for 5 minutes, not the 20 my mom did (and she'd
>cut down from the 45 her mother cooked them, and was quite proud of
>herself) but I do find a bit of moisture helps.
>
>Anne
>
> > [Original Message]
> > From: Christina Nevin <cnevin at caci.co.uk>
> >
> > Baked courgette crumble  - not a souffle. As aforementioned, the bcc was
> > basically sliced courgette in a baking dish with breadcrumbs and butter
>and
> > herbs and spices on top. No particular recipe.
> > Lucrezia


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