Parmesan Zucchini Sticks With Smoky Roasted Romesco

Name: Parmesan Zucchini Sticks With Smoky Roasted Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 400u00b0.
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 400u00b0 for 25 minutes or until golden brown. Serve immediately with sauce.

348

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

You need 20 ingredients. The key ingredients include: Sauce:, 3 medium red bell peppers, 2 plum tomatoes, halved lengthwise, 1/2 cup (1/2-inch) cubed French bread baguette, crusts removed, and more.

Yes, Parmesan Zucchini Sticks With Smoky Roasted 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!

Parmesan Zucchini Sticks With Smoky Roasted Romesco Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions