Oven baked Parmesan Zucchini Fingers with Pepper Sauce

If you garden or if you have a friend that has a summer garden, you know all too well, that zucchini multiplies faster than a rabbit in the spring! Another thing you can count on is BBQs at the neighbor's place, your backyard or a picnic with friends.

Crunchy, salty items are a hit at any party, and these oven-fried zucchini sticks fit the bill. The Spanish-style sauce is great on anything from chips to sandwiches to grilled seafood. These are so good that you'll find the little one's going back for more!

Sauce

3 medium red bell peppers
2 plum tomatoes, halved lengthwise
1 1/2 tablespoons smoked almonds
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon paprika
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 bread crumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs, beaten until frothy
cooking spray

1. Preheat broiler.

2. To prepare sauce, cut bell peppers in half lengthwise; discard seeds. Place pepper halves and tomatoes, skin sides up, on a foil-lined baking sheet; flatten bell peppers with your hands. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and coarsely chop, setting liquid aside.

3. Combine bell peppers, liquid, tomatoes, and next 8 ingredients in a blender or food processor; process until smooth.

4. Preheat oven to 400°.

5. Cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat this with remaining zucchini. Combine breadcrumbs, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in eggs; 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 with sauce.

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