- 115 g pack natural breadcrumbs
- 60 g plain flour
- 2 eggs, lightly beaten
- 2 large courgettes
Preheat the oven to 180°C, fan 160°C, gas 4. Meanwhile, put the breadcrumbs, flour and eggs in three separate bowls.
Cut the courgettes into batons. Lightly coat each baton in the flour, then dip into the beaten egg and finally roll in the breadcrumbs until well covered.
Place on a baking sheet and bake for 20 minutes or until golden. Cool slightly before serving.