Delicious served warm or at room temperature, these bite-sized nibbles are great for entertaining, taken on a picnic or popped into lunch boxes. We served ours with soft goat cheese drizzled with a little extra virgin olive oil; a tomato chutney would also be a great accompaniment.
Makes: ABOUT 14 SNACKS
INGREDIENTS
500 grams zucchini, ends trimmed
1 teaspoon fine salt
2 large eggs
2 cloves garlic, crushed
2 teaspoons each finely grated lemon zest and dried tarragon
½–1 teaspoon chilli flakes
sea salt and ground pepper
½ cup panko breadcrumbs
150 grams cheddar cheese, grated
olive oil spray
METHOD
Line a large flat baking tray with baking paper. Preheat the oven to 180°C fan bake.
Using the large holes on a box grater, shred the zucchini then place in a large, fine sieve set over a bowl. Sprinkle over the salt, toss together and leave for 10 minutes.
Whisk the eggs, garlic, zest, tarragon and chilli together in a large bowl and season with salt and pepper. Stir in the breadcrumbs until well combined.
Spread the zucchini out over a large tea towel then roll up and twist it like a snake to remove all the excess liquid. The zucchini should look quite dry.
Add to the egg mixture along with the cheese and mix everything together with a fork until well combined.
Scoop out heaping tablespoons of the mixture — I lightly oil my easy-release ice cream scoop for this — and place them on the baking sheet. You should get about 14. Lightly spray with olive oil.
Bake for 25–30 minutes until golden brown. Serve warm or at room temperature.
COOK'S NOTE: When grating the zucchini, to get long shreds, hold the zucchini so its long side is against the grater, rather than the cut ends, and starting at the top of the grater, pull the zucchini all the way to the bottom.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.