Zucchini Fries w/ Smoky Romesco Sauce

Recipe printed from chiknpastry.com

Zucchini Fries w/ Smoky Romesco Sauce
Adapted from Cooking Light, July 2008; serves 8

ingredients
romesco sauce
3  medium red bell peppers
2  plum tomatoes, halved lengthwise
1/2" thick slice of bread from a baguette, coarsely chopped
1 1/2 T almonds
1  T evoo
1  T  red wine vinegar
1/2  t Spanish smoked paprika
1/4  t  kosher salt
1/4  t  ground red pepper
1  large garlic clove

zucchini
3  large zucchini (about 1 1/2 pounds)
1  c  dry breadcrumbs
1/2  c coursely ground almonds
1/4  c  grated fresh Parmesan cheese
1/2  t  salt
1/2  t  freshly ground black pepper
2 eggs
cooking spray

instructions
Preheat broiler.

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.

Combine bell peppers, reserved liquid, tomatoes, and next 8 ingredients (through garlic) in a blender or food processor; process until smooth. Season to taste with salt and pepper, if needed. Refrigerate until ready to use (can be made a couple of days in advance, if needed).

Preheat oven to 400 F.

To prepare zucchini, cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, almond meal, cheese, salt, black pepper in a shallow dish. In another dish, whisk eggs until combined. Dip zucchini in eggs; dredge in breadcrumb mixture. Place zucchini on sheet pan coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 400 for 25 minutes or until golden brown. Serve immediately with sauce.

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