Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce
INGREDIENTS
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3 medium red bell peppers
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2 plum tomatoes, halved lengthwise
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1/2 cup (1/2-inch) cubed French bread baguette, crusts removed
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1 1/2 tablespoons smoked almonds
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1 tablespoon extravirgin olive oil
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1 tablespoon sherry vinegar or red wine vinegar
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1/4 teaspoon Spanish smoked paprika
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1/4 teaspoon kosher salt
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1/8 teaspoon ground red pepper
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1 large garlic clove
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3 large zucchini (about 1 1/2 pounds)
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1 cup dry breadcrumbs
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1/2 cup panko (Japanese breadcrumbs)
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1/4 cup (1 ounce) grated fresh Parmesan cheese
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1/2 cup egg substitute
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Cooking spray
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