The crumbed zucchini sticks in these babies are a dream, I’m happy just dipping them in chipotle mayo and calling it a day.

Their crispy, golden and cheesy coating gives way to just tender zucchini. The perfect texture contrast. I love them in a taco with fresh salsa, a little plain yoghurt (or sub for chipotle mayo), and some lightly pickled cabbage.

They’d also be fab with guac and cabbage! Or dipped into guacamole, your options are basically only limited to your imagination and the contents of your fridge.

Makes 8 tacos

Ingredients

1 zucchini

1 cup breadcrumbs

1/4 cup Parmesan

1/2 tsp oregano leaves

1 egg

1/4 tsp salt

1/2 tsp smoked paprika

1/3 cup flour

1/4 cup extra virgin olive oil

Cabbage:

1/4 red cabbage fine shredded

1/2 tsp salt

Juice of 1 lime

To serve:

1 avocado

1 tomato

1/3 cup coriander leaves

2 Tbs spring onion, finely diced

1 Birdseye chilli

4 lime wedges

8 tortillas

Directions

Combine cabbage, salt and lime in a non reactive bowl, toss well then cover and set aside.

Chop the ends from the zucchini and cut in half. Then divide each half into 8 sticks.

Beat the egg with the paprika and place in a shallow dish. Place the flour in a separate dish and season with salt. Combine breadcrumbs, oregano and Parmesan in a shallow bowl and season.

Take each stick of zucchini, coat in flour, then egg and then Parmesan breadcrumb mix, set aside and repeat.

Chop tomato, and avocado in 1cm dice and toss with coriander, spring onion and chilli, season. You can mash this together to make a guacamole, add a squeeze of lime.

Place a double layer of paper towel on top of a wire rack. Put to the side of your stove, this is for your cooked zucchini.

Heat a medium fry pan on medium high heat, add oil. Test the heat with a spare breadcrumb, it should sizzle when it hits the oil. When the oil is hot enough add the zucchini, don’t over crowd the pan. Cook for 2-3 minutes or until golden and then flip and repeat. Once both sides are golden place on your prepared wire rack.

Meanwhile, in a small pan on high heat lightly toast each tortilla until puffed.

Build tacos starting with the cabbage, followed by zucchini and then your salsa. Add yoghurt, mayo and any hot sauce. Serve with a squeeze of lime.

HH. x