1

Preheat oven to 200°C/400°F. Line an oven tray with baking paper.

2

Make romesco sauce. Preheat grill (broiler) on high heat. Place capsicum and garlic, skin-side up, on an oven tray; grill for 15 minutes or until capsicum skin is blackened. Transfer to a medium heatproof bowl; cover with plastic wrap. Cool. Remove and discard skins from capsicum and garlic. Process capsicum, garlic and remaining ingredients until well combined and almost smooth. Transfer to a small bowl; season to taste.

3

Insert a skewer lengthways through the centre of each zucchini half. Place a zucchini half on a chopping board. Hold the skewer with one hand; with the other hand, cut into the zucchini 2cm (¾in) from the top at a 45-degree angle, down to the skewer; continue cutting and rotating the skewer simultaneously maintaining the cut into the top end at a 45-degree angle, rolling the zucchini away from you while continuing to slice around it in one continuous motion. Try to keep your knife against the skewer as a guide to create the spiral, always cutting lower than the previous slice so it stays together. Spread spirals along skewer. Repeat with remaining zucchini halves.

4

Place zucchini spirals on oven tray; brush evenly with oil and into each cut. Coat spirals in combined crumbs and parmesan, ensuring coating covers the inside surface of the spirals. Season.

5

Bake zucchini skewers for 15 minutes or until crumb coating is golden brown and zucchini is tender.

6

Serve zucchini skewers with romesco sauce.