Baked Zucchini Fries With Tomato Coulis
- Cut zucchini ;lengthwise strips into 2 inch long and and 1/4 inch thick pieces - You can peel or not peel.
- Combine all coulis ingredients into a blender and puree. Transfer to a saute pan and cook over medium heat until fragrant and warmed through, 3-5 minutes. Transfer to the refrigerator to cool.
- Preheat over to 350 degrees. In a medium bowl, combine bread crumbs, salt and pepper. Place the flour in another bowl and beaten eggs in a smaller bowl. Dip the zucchini stick first in the flour until lightly coated, then in the beaten eggs. Roll them in the bread crumb mixture until well coated.
- 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.