Baked Zucchini Fries With Tomato Coulis Dipping Sauce Recipe Epicuriouscom

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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

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.

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

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.

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