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.

Yield: 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

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.

2. Preheat the 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 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.

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

Reprinted from The Epicurious
Cookbook by Tanya Steel and the Editors of Epicurious.
Copyright © 2012 by Conde Nast.
Photographs © 2012 by Ellen Silverman.
Published by Clarkson Potter, a division of Random House, Inc.