1 1/2 lbs large zucchini
1 cup dry breadcrumbs
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
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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