Still hungry for zucchini? Here’s tonight’s installment of “I must eat zucchini for every meal.” These were super easy, especially since they’re baked instead of fried (and healthier, to boot!). The dipping sauce is fabulous and I pretty much just wanted to sit down and eat it with a spoon.
I’m definitely putting this recipe in my back pocket as an alternative to my favorite burger accompaniment, sweet potato fries for next summer (or if I happen upon more zucchini in the next few weeks).
- 3 medium red bell peppers
- 2 plum tomatoes
- 1/2 c. cubed french bread baguette, crusts removed
- 1 1/2 TBS smoked almonds
- 1 TBS olive oil
- 1 TBS red wine vinegar
- 1/4 tsp. smoked paprika
- 1/4 tsp. kosher salt
- 1/8 tsp. crushed red pepper
- 1 garlic clove
To prepare sauce, cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves and tomatoes, skin sides up, on a baking sheet; flatten peppers with hand. Broil 10 minutes or until blackened. Place in a zip lock bag; seal. Let stand 15 minutes. Peel and coarsely chop, reserving any liquid.
Combine peppers, reserved liquid, tomatoes, and remaining ingredients in a food processor. Process until smooth.
- 3 large zucchini (about 1 1/2 pounds)
- 1 c. dry breadcrumbs
- 1/2 c. panko bread crumbs
- 1/4 c. freshly grated Parmesan cheese
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 2 eggs, beat
- Cooking spray
Preheat oven to 400º.
Cut zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini.
Combine breadcrumbs, panko breadcrumbs, cheese, salt and black pepper in a shallow dish. Dip zucchini in the egg and dredge in breadcrumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake for 25 minutes or until golden brown. Serve immediately with sauce.
Adapted from Cooking Light, July 2008