Baked Zucchini Fries with Tomato Coulis Dipping Sauce

Ingredients

• •1 pound ripe tomatoes, peeled, cored, and diced
• •2 tablespoons white-wine vinegar
• •1 tablespoon honey
• •1 tablespoon minced shallot or onion
• •2 teaspoons fresh basil, chopped
• •to taste Kosher salt and freshly ground black pepper
• •1 cup unseasoned bread crumbs
• •½ teaspoon kosher salt
• •¼ teaspoon freshly ground black pepper
• •1 cup all-purpose flour
• •2 whole eggs, beaten
• •3 medium zucchini
• •cut lengthwise into 2-inch-long and 1/4-inch-thick pieces
• •if desired
• •and avoid round pattypan squash

Cooking Instructions

1. 1.

   1. Combine all 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.

   5 min

2. 2.

   2. Preheat oven to 350°F.

   2 min

3. 3.

   3. In a medium bowl, combine the bread crumbs, salt, and pepper. Place the flour in another medium bowl and the beaten eggs in a smaller bowl.

   3 min

4. 4.

   4. 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.

   10 min

5. 5.

   5. 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.

   20 min