Courgette à l’espagnole : la recette ultime

Ingrédients

• 1/4 cup extra virgin olive oil 60 ml
• 1 1/2 lbs zucchini 700 grams
• 5 tbsp all-purpose flour 37 grams
• 2 cage-free organic eggs
• 1 small onion
• 4 cloves garlic
• 1/2 cup white wine 120 ml
• 1/4 tsp saffron threads .17 grams
• 1 cup vegetable broth 240 ml
• 2 bay leaves
• pinch sea salt
• dash black pepper

Préparation

1. 1

   Slice the zucchini diagonally into pieces that are 1/2 inch thick, then sprinkle sea salt on both sides of the slices. Arrange them in a single layer on a wire rack with paper towels underneath.

2. 2

   After letting the zucchini slices sit for 30 minutes and draining most of the water, place them on paper towels and blot completely dry.

3. 3

   Heat a large frying pan to medium heat and pour in the olive oil.

4. 4

   While the pan is heating up, coat each slice of zucchini in all-purpose flour seasoned with salt and pepper, then dip into an egg wash made of 2 whisked eggs seasoned with salt and pepper.

5. 5

   Add the coated zucchini slices to the hot pan in a single layer, cooking in batches to avoid overcrowding. Fry for 2 minutes per side or until golden brown, then transfer to a wire rack.

6. 6

   After frying all of the zucchini, add finely chopped onion and roughly chopped garlic to the pan, mix with the olive oil. After 3 minutes, add 1/2 tbsp of flour and continue to mix. After another 2 minutes, add white wine, saffron, and season with sea salt and black pepper. Keep mixing until a thick sauce forms, about 2 minutes.

7. 7

   Once the sauce has thickened, put the zucchini slices back into the pan in a circular pattern, add in broth and bay leaves, and simmer for 5 to 10 minutes or until the broth has reduced by half. Shake the pan occasionally. Remove from heat and sprinkle with fresh parsley. Serve either warm or at room temperature. Enjoy!