Courgettes piccata

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serves 4

vegetable sauce:

  • 1 finely chopped onion
  • butter for sautéing
  • 1 large yellow pepper, diced finely
  • 4 Peretti plum tomatoes, diced
  • 3 tbs of raisins, according to taste
  • 100 mL of red wine or vegetable stock
  • salt
  • pepper from a mill

rice and basil:

  • 1 crushed clove of garlic
  • butter for sautéing
  • 250 g of long grain rice
  • 600 mL of vegetable stock
  • 1 tbs of finely chopped basil
  • 2 tbs of butter

courgettes piccata:

  • 4 eggs
  • 100 g of grated Sbrinz AOC
  • 2 courgettes, about 350 g, cut into 5-7mm thick diagonal slices
  • 1 tsp of salt
  • pepper from a mill
  • 3-4 tbs of flour
  • cooking butter or cooking cream
  • basil for garnish

Recipe source

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vegetable sauce:

  1. 1 For the sauce: sauté the onion in the butter, and then add in the pepper, tomatoes and (according to taste) raisins. Continue to sauté, then deglaze with the wine or the stock. Cover and allow to simmer for 10-15 mins. Season.
  2. 2 For the rice: sauté first the garlic, then the rice, in the butter. Deglaze with the stock, cover and cook for 18-20 mins. on a medium heat until all the liquid has been reduced. Mix in the basil and butter.
  3. 3 For the piccata: Whisk the eggs in a bowl and mix in the Sbrinz. Season the courgettes, dip them first in the flour, then in the egg and cheese mix. Fry for 3-4 mins. on a medium heat. Keep warm.
  4. 4 Serve the courgettes piccata with the rice and basil and the vegetable sauce on warmed plates. Garnish.

Cheese in this recipe