Unlock a wow-factor-in-every-bite experience with a whole new level of flavour in this simple zucchini dish. Honestly, even if you think you don't like zucchini, try it.
Eating this vegetable raw is a game-changer. There's no soggy texture and it effectively absorbs up the most delicious flavours from the dressing. And then, there's the garlicy, crunchy crumb on top with salty cheese... ohhh, just make it!
INGREDIENTS FOR FOUR as a salad/side dish
300gm zucchini
60ml cooking class vinaigrette
2Tbsp capers (optional)
1Tbsp extra virgin olive oil
½ cup Panko breadcrumbs
1 x medium garlic clove
½ cup finely grated Parmesan
COOKS NOTES
- Use courgettes, cut into 1cm thick slices, or as I've done a regular zucchini.
- In such a simple dish flavours are elevated by using good ingredients. Check out the brands I recommend by clicking on the links.
- I used a Dreamfarm microplane for the Parmesan as I find the fine grater means the cheese coats the food well, is as light as a feather and uses a lot less cheese (lowers the calories in any dish it adorns 😉😆).
- Delicious as leftovers for at least 5 days after making (I know, I wanted to eat it every day). the breadcrumbs soak up the dressing - think Panzanella Salad. YUM.
- Serve with roast chicken, spooned over pasta dishes, accompanying steak or chops or with your favourite sausages!
METHOD
- Top and tail zucchini. Chop into 1½ cm chunks.
- Toss zucchini pieces in bowl with vinaigrette. Set aside to marinate.
- Place medium frying pan over medium heat.
- If using, pat capers dry. Once pan is hot, add oil and fry capers, stirring occasionally for a couple of minutes, until starting to crisp and darken in colour. Then add Panko crumbs and stir often to coat in oil and start to turn golden, for a couple of minutes. Add crushed garlic and stir for 15 to 30 seconds, to combine and become aromatic. Remove from heat.
- Place zucchini and dressing on plate, grate Parmesan directly on top. Then scatter over warm crisp crumbs that smell mouthwateringly amazing.
- Serve immediately.
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