Sunday, 28 August 2016
Courgette and herb slice
I know it looks like we eat a lot of meat. We do. Especially at this time of year when clear, warm evenings make cooking outdoors appealing. But we also eat a lot of vegetables - sometimes without a piece of meat in sight.
One of my former flatmates used to make the most delicious zucchini fritters - heady with herbs, given an added punch with crumbled feta. This slice, which is almost like a less-eggy frittata, is inspired by those but without the labour of making little individual fritters. And as I live in a country that calls zucchini courgette, that is what I will call them. You can call them baby marrows if that's what floats your boat.
I start this on the stovetop and finish it in the oven - I feel like that prevents any danger of soggy bottoms and makes it easier to slice and serve.
Courgette and herb slice (serves 2-4)
100g self raising flour
500g courgettes (i.e zucchini), grated
75g fresh herbs (I used 25g each of mint, flat leaf parsley and coriander), roughly chopped
200g kefalotyri cheese, grated
Freshly ground black pepper
2tbs olive oil
Mix the flour into the eggs and mix in the other ingredients, except the oil. It will feel very dry initially. Allow to stand for half an hour - the liquid will draw out of the courgettes and loosen the batter nicely.
Preheat oven to 180C
Warm a suitable vessel (i.e a skillet or something that can go on the hob and in the oven) on a medium heat on the stove and add the olive oil. When it starts to sizzle, add the courgette batter and smooth down. When the edges start to crisp a little, put it in the oven and bake for about half an hour, until well-browned. It won't rise much, the self-raising flour gives just enough lift to stop it from being stodgy.
Allow to stand for at least 10 minutes before slicing and serving with salad. It's good warm or cold.