Baked Zucchini Fries With Romesco Sauce Recipe

Name: Baked Zucchini Fries With Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium red bell peppers; 2 plum tomatoes; 1 slick bread (from baguette, about 1/2 inch thick, coarsely chopped); 1 ½ tablespoons almonds; 1 tablespoon extra virgin olive oil; 1 tablespoon red wine vinegar; ½ teaspoon spanish smoked paprika; ¼ teaspoon kosher salt; ¼ teaspoon ground red pepper; 1 large garlic clove; 1 12 lbs zucchini (3 large); 1 cup dry breadcrumbs; ½ cup coarsely ground almonds; ¼ cup grated fresh parmesan cheese; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 2 eggs; cooking spray

Servings: persons

3 medium red bell peppers
2 plum tomatoes
1 slick bread (from baguette, about 1/2 inch thick, coarsely chopped)
1 ½ tablespoons almonds
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
½ teaspoon spanish smoked paprika
¼ teaspoon kosher salt
¼ teaspoon ground red pepper
1 large garlic clove
1 12 lbs zucchini (3 large)
1 cup dry breadcrumbs
½ cup coarsely ground almonds
¼ cup grated fresh parmesan cheese
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 eggs
cooking spray

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

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 medium red bell peppers, 2 plum tomatoes, 1 slick bread (from baguette, about 1/2 inch thick, coarsely chopped), 1 ½ tablespoons almonds, and more.

Yes, Baked Zucchini Fries With Romesco Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Zucchini Fries With Romesco Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions