Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce
Crunchy breaded zucchini spears are delicious dipped in a sauce of roasted red peppers. The sauce is a zesty embellishment for grilled meats, too.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| SAUCE: | |
| 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 | extra virgin 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 |
| zucchini: | |
| 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 | egg |
| 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.
Source: myrecipes.com
