Ingredients
- 2 tbsp plain flour
- 2 white eggs, lightly whisked
- 1 1/2 cup breadcrumbs
- 1/3 cup finely chopped fresh parsley, plus extra to serve
- 4 large garlic cloves, crushed
- 3 tsp ground mild paprika
- Salt and freshly ground black pepper, to taste
- 6 zucchini, ends trimmed, quartered lengthways
- 1 tbsp olive oil
- 4 anchovy fillets, patted dry with paper towel, finely chopped
- 2 tbsp sherry vinegar
Method
- Preheat oven to 240°C. Line 2 baking trays with non-stick baking paper.
- Place flour and egg whites on separate plates. Combine breadcrumbs, parsley, garlic and paprika in a bowl and use your fingers to rub together. Season with salt and pepper. Place on a third plate.
- Coat the zucchini quarters in flour, shaking off excess. Dip zucchini quarters in egg white, allowing excess to drop off, then toss in breadcrumb mixture to coat. Place crumbed zucchini, in a single layer, on the baking trays.
- Cook in preheated oven, swapping trays halfway through cooking, for 15 minutes or until light golden.
- Meanwhile, heat the oil in a small saucepan over low heat. Add the anchovies and cook, stirring, for 1 minute or until the anchovies begin to dissolve. Stir in the vinegar and parsley. Set aside.
- Place the cooked crumbed zucchini on a serving plate and drizzle with the anchovy mixture. Serve immediately.
