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.

　　

Ingredients

Makes 6 to 8 servings

　　

FOR 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 chopped fresh basil

　　Kosher salt and freshly ground black pepper

　　

FOR FRIES

1 cup unseasoned bread crumbs

　　1/2 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　1 cup all-purpose flour

　　2 large eggs, lightly beaten

　　3 medium zucchini, cut lengthwise into 2-inch-long pieces 1/4 inch 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 to 5 minutes. Transfer to the refrigerator to cool.

　　

Step 2

Preheat the oven to 350°F.

　　

Step 3

In a medium bowl, combine the bread crumbs, 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 bread-crumb 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.

　　The Epicurious Cookbook