Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce

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, ½ 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.

Yield

8 servings (serving size: 6 zucchini sticks and ¼ cup sauce)

Nutritional Information

CALORIES 170(30% from fat); FAT 5.6g (sat 1.3g,mono 2.5g,poly 1.3g); IRON 1.9mg; CHOLESTEROL 3mg; CALCIUM 107mg; CARBOHYDRATE 23.4g; SODIUM 434mg; PROTEIN 8.4g; FIBER 3.9g