Breaded Courgette Bites
ready in 1 hr 20 min.
Cut the courgettes lengthways into very thin slices. Put on a plate, sprinkle with salt and leave to stand for 40 minutes, until they have released some liquid and are soft. Drain on absorbent kitchen paper.
Heat the oven to 190°C (170° fan) 375°F gas 5. Line a large baking tray with non-stick baking paper.
Place a few pieces of the cheese and sun-dried tomato and a basil leaf at one end of each courgette slice and roll up, securing with wooden cocktail sticks.
Dip the rolls into the beaten egg and then into the breadcrumbs. Place on the baking tray and drizzle with oil.
Bake for 15-20 minutes until the coating is crisp and the cheese has melted. Remove the cocktail sticks.
Serve on tomato salsa and garnish with Greek yoghurt.