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
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.