Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce

Cooking Light, JULY 2008

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.

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Name: Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: Sauce:; 3 medium red bell peppers; 2 plum tomatoes halved lengthwise; 1/2 cup French bread baguette 1/2-inch cubes, 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 clove garlic; Zucchini:; 3 large zucchini; 1 cup dry breadcrumbs; 1/2 cup panko (Japanese breadcrumbs); 1/4 cup grated fresh Parmesan cheese; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup egg substitute; Cooking spray

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INGREDIENTS

Sauce:
3 medium red bell peppers
2 plum tomatoes halved lengthwise
1/2 cup French bread baguette ; 1/2-inch cubes, 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 clove garlic
Zucchini:
3 large zucchini
1 cup dry breadcrumbs
1/2 cup panko (Japanese breadcrumbs)
1/4 cup grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup egg substitute
Cooking spray

INSTRUCTIONS

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.

NOTES

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Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce

Sauce:
3 medium red bell peppers
2 plum tomatoes halved lengthwise
1/2 cup French bread baguette 1/2-inch cubes, 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 clove garlic
 Zucchini:
3 large zucchini
1 cup dry breadcrumbs
1/2 cup panko (Japanese breadcrumbs)
1/4 cup grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup egg substitute
 Cooking spray

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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Nutrition

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Serving Size: 1 Serving (257g)
Recipe Makes: 8 Servings

Calories: 167
Calories from Fat: 39 (23%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 1.1g
Cholesterol 2.4mg		1 %
Sodium 274.5mg		9 %
Potassium 630.3mg		17 %
Total Carbohydrate 24.9g		7 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 20.7g
Protein 8.3g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 167

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