Baked Zucchini Fries With Tomato Coulis Dipping Sauce Recipe Epicuriouscom Recipes

BAKED ZUCCHINI FRIES WITH TOMATO COULIS DIPPING SAUCE

Baked Zucchini Fries with Tomato Coulis Dipping Sauce image

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.

Categories Bread Sauce Tomato Bake Fry Zucchini Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

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

Steps:

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.
Preheat the oven to 350°F.
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.
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.

BAKED ZUCCHINI FRIES WITH TOMATO COULIS DIPPING SAUCE

Baked Zucchini Fries with Tomato Coulis Dipping Sauce image

Provided by Melissa Clark

Categories Blender Tomato Vegetable Side Bake Vegetarian Kid-Friendly Summer Cookie Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 14

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)

Steps:

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.
2. Preheat 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 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.

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