Courgettes a la Niçoise

Name: Courgettes a la Niçoise
Yield: Serves Four to Six
Cuisine: French
Ingredients: olives, lemon slices and sprig of fresh parsley, to garnish; 6 courgettes (zucchini), about 200g/7oz each; 1 onion, finely chopped; 65 g/2½ oz/5 tbsp olive oil; 3–4 garlic cloves, crushed; salt; 60 ml/4 tbsp day-old breadcrumbs

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Puréed, cooked courgettes, perfumed with garlic and basil then baked under a blanket of crumbs, is a dish from nice, France, which is enjoyed by Jews and non-Jews alike.

Ingredients

6 courgettes (zucchini), about 200g/7oz each
65 g/2½ oz/5

Europe
France
Provence-Alpes-Côte d’Azur: Nice
Side dish
Mediterranean
Vegan

Method

Trim the courgettes and cut into 1cm/½in slices. Add to a pan of boiling water and cook for 5–8 minutes, or until just tender. Drain very well.
Using a potato masher, mash the courgettes or blend in a food processor or blender until s