Roast courgettes from A Year of Good Eating / The Kitchen Diaries III (page 257) by Nigel Slater

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eatdrinkstagger on August 01, 2020

    Used the topping on aubergines and tomatoes when trying to use up extra garden produce. Especially delicious on aubergines - be sure to score deeper than you would courgettes. The topping can also be made in advance to use on any similar vegetables big enough to be scored and roasted though best if the veg can be halved and is naturally watery. recipe is available online: https://www.theguardian.com/lifeandstyle/2013/jul/23/roast-courgette-recipe-nigel-slater

  • lilham on November 02, 2015

    The original recipe used halved courgettes with a baking time of 45min to an hour. I made this for a weeknight meal. So instead I diced my courgettes, sprinkled the breadcrumb mix on top, and baked for 20min. We loved the olive breadcrumbs. But I thought the courgettes a bit watery and bland. However this could be due to bad courgettes, or too short cooking time.

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