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Recipes // Side Dishes // Baked Zucchini Fries With Tomato Coulis Dipping Sauce

Baked Zucchini Fries With Tomato Coulis Dipping Sauce

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Ingredients:

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 fresh basil, chopped
  • Kosher salt and freshly ground black pepper to taste

Fries:

  • 1 cup unseasoned bread crumbs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 3 medium zucchini, cut lengthwise into 2-inch-long and 1/4-inch-thick pieces (peel first, if desired, and avoid round pattypan squash — the shape does not lend itself to fries)
Directions:
  1. Preheat oven to 350°F.
  2. 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.
  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.
  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.
  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.

Tip: Yellow summer squash (like the long crookneck and round pattypan varieties), golden zucchini, and common green zucchini are interchangeable, so choose whatever looks freshest. The ones that are shiny-skinned and taut, not rubbery, are your best bet.
 

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