Baked Zucchini Fries With Tomato Coulis Dipping Sauce

• 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)

1. 1. Combine all the coulis ingredients in a blender and puree. Transfer to a saute pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes. Transfer to the refrigerator to cool.
2. 2. Preheat oven to 350u0b0F.
3. 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. 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. 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.

tomatoes, whitewine vinegar, honey, shallot, fresh basil, kosher salt, bread crumbs, kosher salt, freshly ground black pepper, flour, eggs, zucchini

Taken from www.epicurious.com/recipes/food/views/baked-zucchini-fries-with-tomato-coulis-dipping-sauce-239163 (may not work)