Introducing these crunchy breaded curls of zucchini as a new way to enjoy the summer squash will be sure to brighten up the day of anyone who tries it. Cleverly pair it with our take on the Romesco sauce, featuring capsicum, paprika, blanched almonds and more for a hint of complementary smokiness and spice.
- 6 medium zucchini (720 g), halved crossways (see note above)
- ½ cup (125 ml) extra virgin olive oil
- ¾ cup (50 g) Panko breadcrumbs
- ½ cup (70 g) finely grated vegetarian parmesan-style cheese
- 2 small red capsicums (300 g), quartered (see make it faster)
- 3 cloves garlic, unpeeled
- ¼ cup (40 g) blanched almonds
- 2 tbsps lemon juice
- 2 tbsps extra virgin olive oil
- 1 tsp smoked paprika
Preheat oven to 200 C. Line an oven tray with baking paper.
Make romesco sauce. Preheat grill (broiler) on high heat. Place capsicum and garlic, skin-side up, on an oven tray; grill for 15 mins or until capsicum skin is blackened. Transfer to a medium heatproof bowl; cover with plastic wrap. Cool. Remove and discard skins from capsicum and garlic. Process capsicum, garlic and remaining ingredients until well combined and almost smooth. Transfer to a small bowl; season to taste.
Insert a skewer lengthways through the centre of each zucchini half. Place a zucchini half on a chopping board. Hold the skewer with one hand; with the other hand, cut into the zucchini 2 cm from the top at a 45 degree angle, down to the skewer; continue cutting and rotating the skewer simultaneously maintaining the cut into the top end at a 45 degree angle, rolling the zucchini away from you while continuing to slice around it in one continuous motion. Try to keep your knife against the skewer as a guide to create the spiral, always cutting lower than the previous slice so it stays together. Spread spirals along skewer. Repeat with remaining zucchini halves.
Place zucchini spirals on oven tray; brush evenly with oil and into each cut. Coat spirals in combined crumbs and parmesan, ensuring coating covers the inside surface of the spirals. Season.
Bake zucchini skewers for 15 mins or until crumb coating is golden brown and zucchini is tender.
Serve zucchini skewers with romesco sauce.
TIP You will need to buy the straightest zucchini possible for this recipe. You also need 12 x 25 cm long thin wooden or metal skewers.