September is when there is nowhere left to put the courgettes. Here is a way to turn them into something that slices and spreads on bread no worse than pâté.
The recipe was shared by the cookery section of the Polish outlet gazeta.pl, author Ewelina Nowacka.
What you need
800 grams of young courgettes (about three or four), two large carrots, two onions, three cloves of garlic, four eggs, 120 grams of semolina (breadcrumbs will do instead), 80 millilitres of sunflower or rapeseed oil, a bunch of fresh parsley.
Seasoning: salt, pepper, half a teaspoon of hot paprika, a teaspoon of sweet paprika, a pinch of turmeric and a pinch of nutmeg.
Photo: gazeta.plHow to make it
Wash and dry the courgettes and grate them on the coarse side. Salt them, leave for a few minutes, then drain the juice — this is the key step; without it the mixture stays runny.
Peel the onion and garlic, chop them and fry in the oil. Peel and grate the carrots.
Add the carrot, the onion with garlic, the oil, the eggs, the semolina, the chopped parsley and the seasoning to the bowl with the courgettes. Mix thoroughly and transfer to a loaf tin lined with paper.
Bake in an oven preheated to 180 degrees (top and bottom heat) for about 50 to 60 minutes, until golden. Take it out and let it cool completely: a warm loaf crumbles, a cold one slices cleanly.
The source does not state preparation time, total time or the number of servings.
Earlier we wrote about why pumpkin cream soup turns out watery — and it is neither the pumpkin nor the blender.
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