Baked Zucchini Fries with Tomato Coulis Dipping Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- kosher salt and freshly ground black pepper to taste
- 1 pound ripe tomatoes peeled, cored, and diced
- 2 tablespoons white-wine vinegar
- 1 tablespoon minced shallot or onion
- 2 teaspoons fresh basil chopped
- 1 cup unseasoned bread crumbs
- 3 medium zucchini cut lengthwise into 2-inch-long and 1/4-i if desired, and avoid round pattypan squash â— the shape does not lend itself to fries)
- Carbohydrate 280.907340328829 g
- Cholesterol 0 mg
- Fat 14.0201064182247 g
- Fiber 19.0866878960712 g
- Protein 46.4030316469323 g
- Saturated Fat 3.02009519945513 g
- Serving Size 1 1 recipe (817g)
- Sodium 3855.20983857559 mg
- Sugar 261.820652432757 g
- Trans Fat 2.93733391035873 g
- Calories 1443 calories
Preparation 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 degreesF. 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 (pictured here) are interchangeable, so choose whatever looks freshest. The ones that are shiny-skinned and taut, not rubbery, are your best bet.
