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Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 8 servings (serving size: 6 zucchini sticks and 1/4 cup sauce)
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

  • 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 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
  • 1/2 cup egg substitute
  • Cooking spray

Nutrition Information

  • calories 170
  • caloriesfromfat 30 %
  • fat 5.6 g
  • satfat 1.3 g
  • monofat 2.5 g
  • polyfat 1.3 g
  • protein 8.4 g
  • carbohydrate 23.4 g
  • fiber 3.9 g
  • cholesterol 3 mg
  • iron 1.9 mg
  • sodium 434 mg
  • calcium 107 mg

How to Make It

  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.