Parmesan Zucchini Sticks

By Stina

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

Details

Servings 1
Adapted from doctoroz.com

Preparation

Step 1

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.

© 2012 ZoCo1, LLC