Recipe: Baked Zucchini Fries with Tomato Coulis Dipping Sauce

BAKED ZUCCHINI FRIES WITH
TOMATO COULIS DIPPING SAUCE

"Zucchini replaces the traditional starchy potato, making this a great way to get your kids to love their veggies. Plus, the dipping sauce is ketchup on steroids."



FOR TOMATO COULIS:
1 pound ripe tomatoes, peeled, cored, and diced
2 tablespoons white-wine vinegar
1 tablespoon honey
1 tablespoon minced shallot or onion
2 teaspoons chopped fresh basil
Kosher salt and freshly ground black pepper

FOR THE ZUCCHINI FRIES:
1 cup unseasoned bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
2 large eggs, lightly beaten
3 medium zucchini, cut lengthwise into 2-inch-long pieces 1/4 inch thick

TO PREPARE THE COULIS:
Combine the coulis ingredients in a blender and puree.

Transfer to a saut pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes. Transfer to the refrigerator to cool.

TO PREPARE THE ZUCCHINI FRIES:
Preheat the oven to 350 degrees F.

In a medium bowl, combine the bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Place the flour in another medium bowl and the eggs in a smaller bowl.

Dip the zucchini sticks first in the flour until lightly coated, then in the beaten eggs. Roll them in the bread-crumb mixture until well covered. Transfer the zucchini pieces to a nonstick baking sheet.

Bake until the zucchini is tender but the coating is crisp, about 20 minutes. Let the fries cool slightly before eating.

Serve with the Tomato Coulis as a dipping sauce.

Makes 6 to 8 servings
Used by permission to Recipelink.com from Random House
Source: The Epicurious Cookbook by Tanya Steel