Parmesan-Fried Courgettes with Pesto

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

  • About


  • 8 medium courgettes
  • 2 medium eggs
  • 50 ml milk


To make the pesto, put all the ingredients in a blender and process until smooth. Cut the courgettes into three, crossways, then each third into eight. Have ready four dishes. Place the flour in the first. In the second, beat together the eggs and the milk. Place the grated Parmesan in the third. The fourth will hold the prepared courgettes. Coat the courgette pieces with the flour, then the eg