Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce

September 28, 2008November 16, 2024

Cooking Light, July 2008

I made these, but we really didn’t eat them. I tasted a couple and they were okay. Nothing really to write home about. The sticks need longer to cook than in the recipe. I may bring some in tomorrow as a snack and put them in the toaster oven here at work.

The romesco sauce was deliscious, though. I am a HUGE fan of romesco sauce. It goes well with anything and is an excellent sauce for pasta or pasta salad.

Measuring cups and spoons

Knife

Cutting board

Grater

Cuisinart or blender

Small bowl

Two plastic bowls for dredging

Sheet pan with rack

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