Archive for July, 2008

Okay, it’s been forever.  I don’t know what happened.  I’ve been away on trips and when I’m home, I haven’t felt like sitting at my computer to blog.  But yesterday, I visited our local CSA and there are so many beautiful, interesting, and inspiring veggies that I need to write about!  Zucchini isn’t that unusual but there is a cool sunburst squash that I plan on stuffing tomorrow night.  I originially bought two long zucchinis to make zucchini bread but after reading this recipe in Cooking Light, I decided to give it a try.

These cannot be mistaken for french fries but they are still really good – and much better for you.  The zucchini is crunchy and complimented well with the zesty sauce.  I found these adorable mini red, yellow, and orange peppers and I roasted them in the oven for the romesco sauce.  After roasting the peppers, I pulsed them in a food processor with some tomato sauce and fresh herbs from the garden.  

Parmesan Zucchini Sticks with Roasted Romesco Sauce

adapted from Cooking Light, July 2008

Parmesan Zucchini Sticks

  • 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 teaspoon salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 3 eggs, beaten 
  • Cooking spray 

Roasted Romesco Sauce

  • 2 medium red peppers (or 5 mini ones)
  • 3/4 cup of tomato sauce
  • 1 clove of garlic
  • 1 tbsp fresh herbs – basil, parsley, chives, etc
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, tomato sauce, garlic, and fresh herbs 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; 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. Flip zucchini halfway through cooking time.  Serve immediately with sauce.


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