Following advice from Meike in Germany and Lee in Queensland, Australia, I set about preparing the medium-sized courgette. First I cut it into fairly thick slices. Then I dipped them. First in plain flour I had seasoned in the green bowl. Then into the egg mixture. Then over into the white bowl where I had some oven-dried white breadcrumbs
The courgette slices were then placed on an oven tray that I had brushed with olive oil...
Then onto the plate along with new potatoes, buttered asparagus and three caramelised onion and pork sausages
It made for a very nice meal. The courgette slices were crunchy on the outside and rather creamy on the inside. It would be nice to play around with different levels of seasoning and herbs in the flour mixture. It's a question of balance . I think I got it right last evening. It would be easy to overdo or under do the seasoning element.