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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