Baked Zucchini Fries With Romesco Sauce Food

BAKED PARMESAN ZUCCHINI FRIES

Steps:

• Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
• Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
• Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
• Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.

15-MINUTE BAKED ZUCCHINI FRIES

Steps:

• Heat oven to 425 degrees F. Brush baking sheet with additional Country Crock® Spread; set aside.
• Toss zucchini with Spread in large bowl until coated. Combine crumbs and Parmesan on plate. Coat zucchini with crumb mixture; arrange on prepared baking sheet.
• Bake 15 to 20 minutes until lightly browned and crumbs are crisp. Serve, if desired, with salsa or ketchup.

BAKED ZUCCHINI FRIES WITH ROMESCO SAUCE

Steps:

• Preheat broiler.
• Cut bell peppers in half lengthwise. Discard seeds and membranes. Cut tomatoes in half lengthwise. Place bell peppers and tomatoes, skin sides up, on a foil-lined baking sheet and flatten pepper with your hand. Broil 10 minutes or until blackened (watch them closely!). Remove from oven and place in a zip-top plastic bag. Seal bag and let stand 15 minutes. Remove from bag, peal, and coarsely chop, reserving any liquid.
• Combine bell peppers, tomatoes, reserved liquid, chopped bread, almonds, olive oil, vinegar, paprika, salt, ground red pepper, and garlic clove in a food processor. Process until smooth. Season to taste with salt and pepper and refrigerate until ready to use (can be made a couple days in advance).
• Preheat oven to 400°F
• Cut each zucchini in half crosswise, then cut each half lengthwise into 8 wedges.
• Combine breadcrumbs, ground almonds, cheese, salt, and pepper in a shallow dish. In another dish, whisk eggs until combined.
• Dip zucchini in eggs, then dredge in breadcrumb mixture. Place zucchini on a sheet pan coated with cooking spray. Lightly spray the zucchini with cooking spray.
• Bake zucchini at 400F for 25 minutes or until golden brown. Serve immediately with sauce.