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Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce
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| Yield: 8 servings (serving size: 6 zucchini sticks and 1/4 cup sauce) Amount per serving Calories: 170 Calories from fat: 30% | |
| Fat, 5.6g | |
| Saturated fat: 1.3g Monounsaturated fat: 2.5g Polyunsaturated fat: 1.3g Protein: 8.4g Carbohydrate: 23.4g Fiber: 3.9g Cholesterol: 3mg Iron: 1.9mg Sodium: 434mg Calcium: 107mg 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 | extravirgin olive oil |
| 1 tablespoon | sherry vinegar |
| red wine vinegar, alternative | |
| 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 |
| 1/2 cup | egg substitute |
| Cooking spray | |
Preparation
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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