Recipe

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).