Rating: 3.5 stars
27 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 1

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.

Katherine Cobbs
Recipe by Cooking Light July 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
8 servings (serving size: 6 zucchini sticks and 1/4 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • Combine bell peppers, reserved liquid, tomatoes, and next 8 ingredients (through garlic) in a blender or food processor; process until smooth.

  • Preheat oven to 400°.

  • 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.

Nutrition Facts

170 calories; calories from fat 30%; fat 5.6g; saturated fat 1.3g; mono fat 2.5g; poly fat 1.3g; protein 8.4g; carbohydrates 23.4g; fiber 3.9g; cholesterol 3mg; iron 1.9mg; sodium 434mg; calcium 107mg.
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