Parmesan Zucchini Sticks with Smoky Romesco Sauce

I love my life in the 'burbs north of Dallas. BUT...if I could live any place else on the planet, it would be somewhere in Spain. I love the spirit of the place. And the food. (And the wine.)

I've researched Spanish cooking pretty religiously. I've prepared paella. Made shrimp with garlic. Even a classic tapa like jamon croquettes. But I'd never made a Romesco sauce. That classic blend of roasted red peppers, almonds and the best of Spanish spices. That changed tonight...

I originally tabbed this recipe as another creative way to fix the ubiquitous zucchini. But, I have to admit, the sauce might be the star of this one. And it's really not that complicated. Try it...it will be delicious with seared scallops. Roast chicken. By the spoonful. Whatever.

Parmesan Zucchini Sticks with Smoky Romesco Sauce
From Cooking Light.
Makes 8 servings.

3 medium red bell peppers
2 plum tomatoes, halved lengthwise
1/2 cup (1/2-inch) cubed French bread baguette, crusts removed (I just tore my bread up...and left the crusts on. Such a rebel.)
1 1/2 tablespoons smoked almonds
1 tablespoon extra-virgin olive oil
1 tablespoon sherry vinegar or red wine vinegar
1/4 teaspoon Spanish smoked paprika (If it's not in your pantry...make it so.)
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 large garlic clove


Zucchini:
3 large zucchini (about 1 1/2 pounds)
1 cup dry breadcrumbs
1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup egg substitute (or REAL eggs, beaten)
Cooking spray

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. (You can also use the grilling technique previously described about green chiles.)

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°.

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 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.

Food/Wine Pairing: Awwww...come on. You have to ask? Crack open that Spanish Crianza. Montecillo. El Vinculo. Marques di Ribera. You get the idea....