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1
Preheat broiler.
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2
Cut bell peppers in half lengthwise.
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3
Discard seeds and membranes.
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4
Cut tomatoes in half lengthwise.
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5
Place bell peppers and tomatoes, skin sides up, on a foil-lined baking sheet and flatten pepper with your hand.
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6
Broil 10 minutes or until blackened (watch them closely!).
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7
Remove from oven and place in a zip-top plastic bag.
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8
Seal bag and let stand 15 minutes.
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9
Remove from bag, peal, and coarsely chop, reserving any liquid.
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10
Combine bell peppers, tomatoes, reserved liquid, chopped bread, almonds, olive oil, vinegar, paprika, salt, ground red pepper, and garlic clove in a food processor.
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11
Process until smooth.
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12
Season to taste with salt and pepper and refrigerate until ready to use (can be made a couple days in advance).
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13
Preheat oven to 400F
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14
Cut each zucchini in half crosswise, then cut each half lengthwise into 8 wedges.
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15
Combine breadcrumbs, ground almonds, cheese, salt, and pepper in a shallow dish.
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16
In another dish, whisk eggs until combined.
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17
Dip zucchini in eggs, then dredge in breadcrumb mixture.
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18
Place zucchini on a sheet pan coated with cooking spray.
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19
Lightly spray the zucchini with cooking spray.
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20
Bake zucchini at 400F for 25 minutes or until golden brown.
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21
Serve immediately with sauce.
