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.


 

Makes six to eight servings

 

Ingredients

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 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

Directions

1. Combine the coulis ingredients in a blender and pureé. Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes. Transfer to the refrigerator to cool.

2. Preheat the oven to 350°F.

3. In a medium bowl, combine the bread crumbs, salt, and 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.

4. Transfer the zucchini pieces to a nonstick baking sheet and bake until the zucchini is tender but the coating is crisp, about 20 minutes. Let the fries cool slightly before eating. Serve with the coulis as a dipping sauce.

Excerpted from The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions by Tanya Steel, The Editors of Epicurious.com, published by Appetite by Random House

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