the recipe for a light and delicious dish

the recipe for a light and delicious dish


extra virgin olive oil

There courgette squash It is an economical recipe, simple and quick to prepare. perfect for a light lunch, to accompany with a cream cheese or sausages, it is also excellent to take to the office, to the beach or to a picnic in the park. The courgettes are cut into thin slices and dipped in a batter of water, flour, Parmesan cheese, salt and pepper. Sprinkled with a drizzle of extra virgin olive oil and then baked, it is crispy on the outside and soft and greedy to the heart.

If you want, you can add andaromatic rbe, a fresh spring onion, or any spice of your choice, such as turmeric, sweet curry, or cumin. For an even richer dish, you can add some diced mozzarella, provolone or speck. Zucchini squash can be served as a side dish to any main dish, in place of bread, or as a delicious finger food for an aperitif with friends. You can also cut it in half and stuff it with cheese, salami, and grilled vegetables, like a classic focaccia.

Discover how to make courgette mashed by following the step-by-step procedure and tips.

How to prepare the zucchini squash

Wash the courgettes, peel them and cut them into rings, possibly the same thickness. one.

In a bowl pour the flour, the Parmesan twosalt and pepper.

pour in the water 3.

Also add 50 ml of oil. 4 and mix

You should get a smooth dough, without lumps, but quite thick. 5.

Add the zucchini 6.

Stir gently to mix everything together 7.

Line a 20 × 30 cm baking tray with parchment paper and pour in the prepared mixture (8).

Level it well with a spatula or the back of a spoon to achieve an even thickness. 9.

Drizzle with a splash of extra virgin olive oil 10. Bake at 180°C, in a ventilated oven, for about 40 minutes.

Remove the zucchini squash, let cool, cut into cubes and then serve eleven.


Zucchini squash can be kept in the refrigerator for 2 days inside an airtight container. If you want you can also freeze it already portioned.