Today a recipe super good and super easy to make: crunchy courgette millefeuille cooked in the oven.
If you want a light and very good super dish, i can assure that this is the perfect plate.
To make this recipe you will do a double cook so you won’t need to fry anything.
You have to cook the zucchini first in the form of a cake then you will have to cut it in cubes and breading. I cooked everything in the oven but if your prefer you can also fry everything in peanut oil. I preferred them in a lighter version.
About light recipe with zucchini, if you’re interested in it, take a look to Schiacciatina of zucchine grattugiate super croccanti.
This is a recipe low-calorie, easy to make and you can make it as a side dish or as a second plate.
Visit also my site of recipe in italian language I Sapori di Ethra you can find, for example, more idea to prepare in your kitchen
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Ingredients
FOR THE BREADING:
Tools
Steps
With a mandolin cut zucchini in thin slices
put them in a cup
put some oil, salt, pepper and grana
massage the courgettes with your hands
put them one of the top of the other one in a plumcake mold until they will be all finished
close everything with baking paper and cook in the oven at 356 degrees for 25 minutes and then let it cool
cut the zucchini in cubes
pass every pieces of zucchini in the flour
then in the egg seasoned with salt and pepper
then in the breadcrumbs
place them in a mold with baking paper with salt and oil and cook everything at 180 degrees for 10/15 minutes and then taste your crunchy courgette millefeuille cooked in the oven
Varied doses for servings