Parmesan Zucchini Sticks

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Ingredients

  • Spectrum High Heat Organic Sunflower Spray Oil
  • 1 1/2 lbs large zucchini
  • 1 cup drybreadcrumbs
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/4 cup grated fresh Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup egg substitute
  • 3 medium red bell peppers
  • 2 plum tomatoes, halved lengthwise
  • 1/2 cup French bread baguette
  • 1 1/2 tbsp smoked almonds
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp sherry vinegar or red wine vinegar
  • 1/4 tsp Spanish smoked paprika
  • 1/4 tsp kosher salt
  • 1/8 tsp ground red pepper
  • 1 garlic clove

Directions

Preheat broiler.

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°F.

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 tsp 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 Spectrum High Heat Organic Sunflower Spray Oil. Lightly coat zucchini with Spectrum High Heat Organic Sunflower Spray Oil.

Bake at 400°F for 25 minutes or until golden brown. Serve immediately with sauce.

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