Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce

Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon freshly ground black pepper
  • 2 plum tomatoes, halved lengthwise
  • 1 cup dry breadcrumbs
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1/8 teaspoon ground red pepper
  • Zucchini:
  • Sauce:
  • + 33 more ingredients
    • ½ cup egg substitute
    • ½ cup panko (Japanese breadcrumbs)
    • ¼ teaspoon kosher salt
    • 1 ½ tablespoons smoked almonds
    • 3 medium red bell peppers
    • 1 large garlic clove
    • Sauce:
    • ¼ teaspoon Spanish smoked paprika
    • 3 large zucchini (about 1 1/2 pounds)
    • Cooking spray
    • ½ teaspoon freshly ground black pepper
    • 1 tablespoon sherry vinegar or red wine vinegar
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • ¼ teaspoon kosher salt
    • 1 tablespoon extravirgin olive oil
    • 3 medium red bell peppers
    • ½ cup (1/2-inch) cubed French bread baguette, crusts removed
    • 1/8 teaspoon ground red pepper
    • 2 plum tomatoes, halved lengthwise
    • ½ cup egg substitute
    • Zucchini:
    • ½ teaspoon salt
    • 1 large garlic clove
    • 3 large zucchini (about 1 1/2 pounds)
    • 1 cup dry breadcrumbs
    • ½ cup (1/2-inch) cubed French bread baguette, crusts removed
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • ½ cup panko (Japanese breadcrumbs)
    • 1 tablespoon extravirgin olive oil
    • ½ teaspoon salt
    • Cooking spray
    • ¼ teaspoon Spanish smoked paprika
    • 1 ½ tablespoons smoked almonds

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....

View full recipe at My Recipes

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