There is one simple key to success to this versatile recipe and the trick is breadcrumbs. In Italy they sell these fantastic bags of very finely ground breadcrumbs not that horrific bright yellow clumpy stuff we have here in the UK.
So if you can’t find some fine natural looking breadcrumbs just dry bake some bread and throw it in the blender.
1 1/2 pints water
1/2 teaspoon salt
300g diced courgette with the skin on
2 tablespoons breadcrumbs
3 tablespoons milk
4 tablespoons of grated pecorino or parmesan
1/2 teaspoon grated lemon peel
1 teaspoon of salt
pinch of sugar
First heat the grill.
Boil the water and the 1/2 teaspoon of salt in a pan and cook the courgettes then drain.
Stir the breadcrumbs in the milk in a large mixing bowl and leave to one side for five minutes.
Stir in the courgettes, cheese, lemon peel, sugar and salt.
Whisk the eggs then stir them gently in the mixture.
Melt the butter in a pan and when it has melted pour in the mixture and fry over a medium heat for a few minutes then put the pan under the gill for 30 seconds to brown lightly. Serve at once.
You can use almost any veg to replace the courgettes just dig something out of your fridge and be inventive!