Name: Baked Zucchini Fries with Tomato Coulis Dipping Sauce
Yield: Makes 6 to 8 servings
Ingredients: 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; 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)

Baked Zucchini Fries with Tomato Coulis Dipping SauceYunhee Kim

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.

Recipe notes

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