Crumbed zucchini skewers with romesco sauce

Because everything tastes better on a stick.

  • 35 mins cooking
  • Serves 12
  • Print
Crunchy breaded curls of zucchini are paired with a summery capsicum-based sauce.
Looking for more zucchini recipes?


  • You will need to buy the straightest zucchini possible for this recipe. You also need 12 x 25cm (10in) long thin wooden or metal skewers.
  • 6 medium zucchini (720g), halved crossways (see note above)
  • ½ cup (125ml) extra virgin olive oil
  • ¾ cup (50g) panko breadcrumbs
  • ½ cup (70g) finely grated vegetarian parmesan-style cheese
Romesco sauce
  • 2 small red capsicums (300g), quartered (see make it faster)
  • 3 cloves garlic, unpeeled
  • ¼ cup (40g) blanched almonds
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika


  • 1
    Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Bake zucchini skewers for 15 minutes or until crumb coating is golden brown and zucchini is tender.
  • 6
    Serve zucchini skewers with romesco sauce.

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