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Monday, August 6, 2012

Baked Zucchini Sticks and Sweet Onion Dip

I'm always looking for new ways to use zucchini, especially because my husband is allergic to it and I'm not able to put it into our regular meals. So, I baked these sticks up as part of my lunch instead. I thought these sticks were good, but would be even better with a little kick to the seasoning. If I make them again then I will probably add some cayenne or red pepper flakes to the mix. The dip, however, was fantastic. It was definitely the highlight of this recipe! I know a lot of people tend to have an abundance of zucchini in their gardens during the summer months so try this recipe if you are looking for a new way to serve them!

Baked Zucchini Sticks and Sweet Onion Dip
Source: King Arthur Flour

Ingredients for the dip:
1 tablespoon butter
1 medium sweet onion, about 1/2 pound, peeled and sliced
2 tablespoons cider vinegar (I was out of cider vinegar so I just used red wine vinegar and it was fine!)
2 tablespoons honey
1 tablespoon prepared mustard (I used spicy brown mustard.)
1 cup mayonnaise
salt and pepper to taste

Ingredients for the zucchini:
3 medium zucchini, unpeeled, cut into 3"-long stick
1 tablespoon salt
1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs
olive oil spray
1/2 cup egg substitute; or 2 large eggs; or 3 egg whites

Dip Directions:
1. Melt the butter in a skillet over medium heat, then add the sliced onions. Allow to soften, then brown to caramelize. This should take about 10-15 minutes. Add the vinegar to the onions once caramelized.

2. Put the onion mixture into a food processor or blender, then add the honey and mustard. Blend.

3. Add the mayo and the salt and pepper. Stir to combine.

4. Refrigerate until ready to use.

Zucchini sticks directions:
1. Put the sliced zucchini into a colander in the sink. Sprinkle salt over them and allow to sit for at least one hour. Then rinse the zucchini and pat dry with paper towels.

2. Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.

3. Mix the panko, pizza seasoning and Parmesan cheese in a small dish or on a plate. Crack the egg into a separate dish and beat lightly.

4. Dip each zucchini stick into the egg, then the panko mixture. Put each stick on the prepared baking sheet.

5. Bake for 12 minutes, flip each stick over, then bake for additional 8 minutes until golden brown.Pin It

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