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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
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