Baked Zucchini Fries With Tomato Coulis Dipping Sauce

Ingrédients

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

½ 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)

Instructions

1 Combine all the coulis ingredients in a blender and puree. 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.

Notes

TIP To keep squash fresh for as long as pos- sible, handle it carefully to avoid bruising, and don't wash it until just before use. If stored in a perforated plastic bag in the refrigerator, it should keep for 4 to 5 days.