Categories: Vegetables

Ingredients

• 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 extravirgin 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
• Zucchini:
• 3 large zucchini (about 1 1/2 pounds)
• 1 cup dry breadcrumbs
• 1/2 cup panko (Japanese breadcrumbs)
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup egg substitute
• Cooking spray

Directions

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. Let stand 15 minutes. Peel and coarsely chop, reserving any liquid.

3. Combine bell peppers, reserved liquid, tomatoes, and next 8 ingredients (through garlic) in a blender or food processor; process until smooth.

4. Preheat oven to 400°.

5. 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 teaspoon 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 cooking spray. Lightly coat zucchini with cooking spray. Bake at 400° for 25 minutes or until golden brown. Serve immediately with sauce.

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