Dominique Tougne's
Baked Zucchini Fries

6 to 8 servings

Baked Zucchini Fries
Recipe Index
Our complete list of meals and snacks you and your kids will love
disable dropcap
  • 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
  • ¼ teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 3 medium zucchini, cut lengthwise into 2-inch-long and ¼-inch-thick pieces (peel first, if desired, and avoid round pattypan squash—the shape does not lend itself to fries)

  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° 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.

Read Image Credits

hgtv