Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce

Ingredients

• 1.5 tablespoons almonds smoked
• 0.5 teaspoon pepper black freshly ground
• 0.5 cup bread baguette french cubed ()
• 1 cup breadcrumbs dry
• 0.5 cup egg substitute 
• 1 tablespoon olive oil extravirgin
• 1 large garlic clove 
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon kosher salt 
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 0.3 teaspoon paprika smoked spanish
• 1 ounce parmesan cheese fresh grated
• 2  plum tomatoes halved lengthwise
• 3 medium bell peppers red
• 1 tablespoon red wine vinegar 
• 0.5 teaspoon salt 
• 1.5 pounds zucchini 

Equipment

• food processor
• baking sheet
• oven
• wire rack
• blender
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. To prepare sauce, cut bell peppers in half lengthwise; discard seeds and membranes.
3. 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.
4. Place in a zip-top plastic bag; seal.
5. Let stand 15 minutes. Peel and coarsely chop, reserving any liquid.
6. Combine bell peppers, reserved liquid, tomatoes, and next 8 ingredients (through garlic) in a blender or food processor; process until smooth.
7. Preheat oven to 40
8. To prepare zucchini, cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini.
9. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute; dredge in breadcrumb mixture.
10. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray.
11. Bake at 400 for 25 minutes or until golden brown.
12. Serve immediately with sauce.