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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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.