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Parmesan Zucchini Sticks
Plus+ 4 Per Serving
3 medium red bell peppers
2 plum tomatoes, halved lengthwise
1/2 cup (1/2-inch) cubed French bread baguette,
1 1/2 tablespoons smoked almonds
1 tablespoon extravirgin olive oil
1 tablespoon sherry vinegar or red wine vinegar
1/4 teaspoon Spanish smoked paprika
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 large garlic clove
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
1/2 cup egg substitute
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.
Makes 8 Servings (Serving size: 6 zucchini sticks and 1/4 cup sauce)
Nutritional Info Per Serving: 203 calories; 6 g fat (3 g sat, 2 g mono); 13 mg cholesterol;
29 g carbs; 12 g protein; 8 g fiber; 563 mg sodium