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Baked Zucchini Fries With Romesco Sauce

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“from "chik n' pastry" -”
1hr 30mins

Ingredients Nutrition


  1. Preheat broiler.
  2. 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.
  3. 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).
  4. Preheat oven to 400°F
  5. Cut each zucchini in half crosswise, then cut each half lengthwise into 8 wedges.
  6. Combine breadcrumbs, ground almonds, cheese, salt, and pepper in a shallow dish. In another dish, whisk eggs until combined.
  7. 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.
  8. Bake zucchini at 400F for 25 minutes or until golden brown. Serve immediately with sauce.

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