Parmesan Zucchini Sticks

Swap frying your food in oil and instead turn to the oven! Spectrum High Heat Organic Sunflower Spray Oil can withstand very high temperatures, giving you that crispy, crunchy texture you look for in fried food. These parmesan zucchini sticks are a delicious example of the benefits of oven frying and are especially tasty when dipped in a sauce of roasted red peppers.

Spectrum High Heat Organic Sunflower Spray Oil
1 1/2 lbs Large zucchini
1 cup Dry breadcrumbs
1/2 cup Panko Japanese breadcrumbs
1/4 cup Grated fresh Parmesan cheese
1/2 tsp Salt
1/2 tsp Freshly ground black pepper
1/2 cup Egg substitute
3 Medium red bell peppers
2 Plum tomatoes (halved lengthwise)
1/2 cup French bread baguette
1 1/2 tbsp Smoked almonds
1 tbsp Extra-virgin olive oil
1 tbsp Sherry vinegar or red wine vinegar
1/4 tsp Spanish smoked paprika
1/4 tsp Kosher salt
1/8 tsp Ground red pepper
1 Garlic clove

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.

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, panko, cheese, 1/2 tsp 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 Spectrum High Heat Organic Sunflower Spray Oil. Lightly coat zucchini with Spectrum High Heat Organic Sunflower Spray Oil.

Bake at 400°F for 25 minutes or until golden brown. Serve immediately with sauce.