Test Kitchen tip
You will need to buy the straightest zucchini possible for this recipe. You also need 12 x 25cm long thin wooden or metal skewers.
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Ingredients
Method
Preheat oven to 200°C/400°F. 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 minutes 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 2cm (¾in) 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 minutes or until crumb coating is golden brown and zucchini is tender.
Serve zucchini skewers with romesco sauce.
Skip grilling the capsicum and use a drained 260g jar roasted red capsicums in the romesco sauce instead.
Note
