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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.