Trillian
BBC Good Food Member since 19 July 2008
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19 July 2008
"I think the secret is to set it aside and leave the flour and parmesan suck in the water from the grated courgettes - I leave it for 15 minutes.. I found that salt is not the best idea, only if you use really big zucchinis - I didn't really like that, it still contains too much salt even if you rinse it off before mixing in the parmesan and flour. "
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