Parmesan Zucchini Sticks

Ingredients  

Zucchini

Spectrum High Heat Organic Sunflower Spray Oil
3 large zucchini (about 1 1/2 lbs) 

1 cup dry breadcrumbs

1/2 cup panko (Japanese breadcrumbs)

1/4 cup (1 oz) grated fresh Parmesan cheese 

1/2 tsp salt 

1/2 tsp freshly ground black pepper 

1/2 cup egg substitute 

Sauce

3 medium red bell peppers 

2 plum tomatoes, halved lengthwise 

1/2 cup (1/2-in) cubed French bread baguette, crusts removed 

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 large 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.

 

Recipe adapted from Cooking Light Magazine.