Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Crunchy breaded zucchini spears are delicious dipped in a summery sauce of roasted red peppers. The sauce is a zesty embellishment for grilled meats, too. Ingredients:
3 medium red bell peppers |
2 plum tomatoes, halved lengthwise |
1/2 cup (1/2-inch) cubed french bread baguette, crusts removed |
1 1/2 tablespoons smoked almonds |
1 tablespoon extravirgin olive oil |
1 tablespoon sherry vinegar or red wine vinegar |
1/4 teaspoon spanish smoked paprika |
1/4 teaspoon kosher salt |
1/8 teaspoon ground red pepper |
1 large garlic clove |
3 large zucchini (about 1 1/2 pounds) |
1 cup dry breadcrumbs |
1/2 cup panko (japanese breadcrumbs) |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 cup egg substitute |
cooking spray |
Directions:
1. Preheat broiler.
2. To prepare sauce, cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves and tomatoes, skin sides up, on a foil-lined baking sheet; flatten bell peppers with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and coarsely chop, reserving any liquid.
3. Combine bell peppers, reserved liquid, tomatoes, and next 8 ingredients (through garlic) in a blender or food processor; process until smooth.
4. Preheat oven to 400°.
5. To prepare zucchini, cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute; dredge in breadcrumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 400° for 25 minutes or until golden brown. Serve immediately with sauce.
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