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.
Tomato Coulis Dip
1 lb. ripe tomatoes, peeled, cored and diced
2 tbsp white wine vinegar
1 tbsp honey
1 tbsp minced shallot or onion
2 tsp chopped fresh basil
Kosher salt and freshly ground black pepper
1 cup unseasoned breadcrumbs
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup all-purpose flour
2 large eggs, lightly beaten
3 medium zucchini, cut lengthwise into 2"-long pieces, 1/4" thick
Step 1: Combine the coulis ingredients in a blender and pureé. Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3-5 minutes. Transfer to the refrigerator to cool.
Step 2: Preheat the oven to 350°F.
Step 3: In a medium bowl, combine the breadcrumbs, 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 breadcrumb mixture until well covered.
Step 4: 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.
See more recipes from Tanya Steel.
Reprinted with permission from Tanya Steel's The Epicurious Cookbook (2012 Appetite by Random House).