This makes way more crumbs than you think you’ll need but once you put the extras on the table, everyone will be generously spooning them over everything.
Serves: 6-8
INGREDIENTS
Herb and Pine Nut Crumbs
1 small loaf sourdough bread, crusts cut off (2-day-old bread works best for crumbs)
1/3 cup sage leaves
½ cup parsley leaves
3 tablespoons olive oil
3 cloves garlic, roughly chopped
sea salt and ground pepper
1/3 cup pine nuts, toasted
To cook and assemble
olive oil, for cooking
2 red onions, thinly sliced
3 cloves garlic, crushed
6 zucchini, each cut into 4 batons
½ cup freshly grated parmesan
¾ cup thick plain yoghurt
2 tablespoons Green Herb and Caper Sauce (see recipe below), or use a purchased pesto
METHOD
HERB AND PINE NUT CRUMBS: Preheat the oven to 180°C regular bake.
Break the bread into rough chunks and place in a food processor with the sage, parsley, oil and garlic. Blitz to make coarse crumbs. Tip onto a large baking tray and spread to an even layer.
Bake for about 20-25 minutes, turning occasionally, until golden. Season generously with salt and pepper and stir in the pine nuts.
TO COOK AND ASSEMBLE: Heat a little oil in a large frying pan and cook the onions with a good pinch of salt for about 15 minutes, or until tender. Stir in the garlic and cook for 2 minutes. Transfer to a plate and set aside.
Wipe out the pan and heat a little more oil. Cook the zucchini in batches, until golden and just tender but still with a little bite. Place on kitchen towels, season with salt and pepper and toss with the parmesan.
Spread the yoghurt over a serving plate and marble through the Green Herb and Caper Sauce or pesto. Layer up the zucchini and onions, scattering over a couple of tablespoons of crumbs as you go. Serve the remaining crumbs separately.
Green Herb and Caper Sauce
INGREDIENTS
1/3 cup olive oil
1 tablespoon white wine vinegar
½ cup each tightly packed mint and parsley leaves
2 tablespoons capers
2 cloves garlic, crushed
sea salt and ground pepper
MEHTOD
Place everything in a food processor and blitz to make a smooth bright green sauce.
DRINKS MATCH:
Savour classic Martinborough sauvignon characters of candied pineapple, lemon squash, lifted aromatics, jalapeño and tomato leaf in the lovely 26 Rows Martinborough Reserve Sauvignon Blanc 2020 ($29) and wonder at how wickedly good it is with this recipe. 26rows.co.nz
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!