Ingredients for 4 people

2 large dark courgettes

5-6 tablespoons corn flour for breading The crunchy Mulino Marello

2 tablespoons organic chia seeds

Oregano to taste

Extra virgin olive oil to taste

Procedure

Wash and cut the courgettes into rounds about 1 cm thick. Add a few pinches of salt and let them rest for about half a day so that they lose water and do not remain wet during cooking. If you don't have time to do this step, no problem, they might just stay a little damp. Prepare a batter by mixing about five tablespoons of corn flour in the water together with the chia seeds. Dip the courgette wheels in the batter and add more chia seeds if you like. Place on the oven tray. A drizzle of extra virgin olive oil and cook in a fan oven at 180 degrees for about 15 minutes. Serve hot with a generous sprinkling of oregano!

There is never a shortage of courgettes at home.

They are appreciated by practically everyone and above all they are a very digestible and delicate vegetable, suitable both for weaning and for those with delicate and inflamed intestines.

We certainly eat them all year round, but spring and summer courgettes are particularly sweet, juicy even raw, full of energy.

For me they are a must steamed, especially the dark ones, perhaps with some gomasio or chopped sage, because by now you will know, I like simplicity. While the small Romanesque ones with the flower, cut thinly, are very tasty raw to add to our salads.

Rich in potassium in particular, but also in iron, calcium and phosphorus, folate, antioxidants and delicate fibres.

How to bring them to the table in order to make them even more appetizing?

Try them like this, baked so as not to weigh them down, with a crunchy corn batter, some seeds and flood them with the scent of oregano. Good both hot and cold. They can accompany a second vegetable dish, such as pea burgers or chickpea meatballs for example, but they can also be eaten alone to perhaps complement a warm soup. For the aperitif? And why not! To be served with a fruity drink instead of industrial chips and pretzels. A gain for your health and your palate!

Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.