Baked Zucchini Sticks and Sweet Onion Dip
By: Patricia Stagich
Published: Friday, August 5, 2011 - 12:05pm

Ingredients




Dip:
1 Tbsp. butter
1 medium sweet onion, peeled and sliced
2 Tbsp. cider vinegar
2 Tbsp. honey
1 Tbsp. prepared mustard
1 cup mayonnaise
Salt and pepper to taste

Zucchini Sticks:
3 medium zucchini, unpeeled, cut into 3" long sticks
1 tsp. salt
1 cup Panko breadcrumbs
1/2 cup freshly grated Parmesan cheese
1 Tbsp. oregano or pizza seasoning
Olive oil spray
2 large eggs, lightly beaten

Preparation

1 To make dip;  Melt the butter in a medium frying pan over moderate heat, and add the sliced onions.  Cook, stirring occasionally, until the onions soften, them caramelize.  Once the onions are a medium brown, remove from heat and add the vinegar.  Place the onions and vinegar into a small food processor.  Add the honey and mustard, and process until smooth.  Add the mayonnaise and salt and pepper to taste.  Refrigerate, covered until ready to serve. 2  3 To make the zucchini sticks:  Place the zucchini sticks in a colander and sprinkle with the teaspoon of salt.  Let the zucchini drain for 1 hour or longer; rinse and pat dry.  Combine the Panko, Parmesan, and oregano or pizza seasoning; set aside. 4 Preheat the oven to 425 degrees F.  Spray or oil the pan with olive oil.  Dredge sticks a few at a time in the egg, then roll in the crumb mixture.  Place the sticks on prepared baking sheet.  Drizzle with about 1 Tablespoon of olive oil.  Bake sticks for 12 minutes,turn over, and bake for an additional 8 minutes, until golden brown and crisp. 5 Serve immediately with sweet onion dip.

About

Guilt-free way to enjoy these crunchy restaurant-style zucchini stick.