When I was growing up in Tuscany, the kitchen garden was always overflowing with courgettes, their brilliant yellow flowers betraying their hiding places under the big spreading leaves. This very easy dish became a great favourite with us all, because it is perfect for summer meals. It is light yet nourishing and feeds a lot of people quite cheaply. You can also use potatoes, aubergines or artichokes instead of courgettes. For a lighter dish, use only five eggs.
Coat the courgette slices lightly in flour on both sides. Heat the oil in a wide pan until a small piece of bread dropped into it sizzles instantly. Fry the courgettes until crisp and golden on the outside and soft all the way through. Remove with a slotted spoon or fish slice and drain carefully on kitchen paper.
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