Zucchini Sticks with Smoky Romesco Sauce
Delicious for a snack, lunch or with dinner, zucchini sticks can be a healthy meal when baked instead of fried. Pair with this thick and smoky Romesco sauce, or dip in a light cucumber sour cream dip.
- Ingredients for sauce:
- 3 medium red bell peppers
- 2 plum tomatoes, halved lengthwise
- 1/2 cup (1/2-inch) 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 smoked paprika
- 1/4 tsp kosher salt
- 1/8 tsp red pepper flakes
- 1 large garlic clove, minced
- Ingredients for zucchini:
- 3 large zucchini (about 1 1/2 pounds)
- 1 1/2 cup dry panko (Japanese breadcrumbs)
- 1/4 cup grated fresh Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 eggs, lightly whisked
- Under a hot broiler, over open flame or on a caste iron grill, roast bell peppers until just blackened. Place in a plastic bag to sweat until cool enough to handle. Under cold water remove skin, seeds and membranes. Place in food processor.
- Process bell peppers, tomatoes, and remaining sauce ingredients until it’s a slightly chunky puree. Add to a small sauce pan and warm. Season to taste with salt and pepper.
- Preheat oven to 400°. Cut zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish.
- Dip zucchini in egg; dredge in breadcrumb mixture. Place zucchini on a oiled wire rack. Bake at 400° for 25 minutes or until golden brown. Serve immediately with sauce.