ZUCCHINI STICKS AND SWEET ONION DIP-BAKED {bakers catalog}

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Here's a guilt-free way to enjoy the crunchy outside {and juicy inside} of a restaurant-style zucchini stick.

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  • 36

Ingredients

  • Dip:
  • 1 tablespoon butter
  • 1 med sweet onion, sliced {.5 lb}
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon prepared mustard
  • 1 cup mayonnaise {8oz}
  • Salt and pepper to taste
  • Zucchini sticks:
  • 1.25-1.5 lb. zucchini, unpeeled, 3" long sticks
  • 1 tablespoon salt
  • 1 cup Panko bread crumbs {1.75oz}
  • 1/2 cup fresh grated Parmesan cheese {1.75oz}
  • 1 Tbsp. pizza seasoning or mixed Italian herbs
  • Olive oil spray
  • 1/2 cup eggbeaters or 2 large eggs or 3 egg whites, lightly beaten

Preparation

Step 1

TO MAKE THE DIP:
Melt butter in a medium frying pan over moderate heat and add sliced onions. Cook, stirring occasionally, until onions soften, then caramelize. This should take between 10-15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions. Once onions are a medium brown, remove from heat and add vinegar.

Place onions and vinegar into a small food processor. Add honey and mustard and process or blend until smooth. Add mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.

TO MAKE THE ZUCCHINI STICKS:
Place zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let drain 1 hour or longer; rinse and pat dry.

Combine Panko, Parmesan and pizza seasoning; set aside.

Preheat oven to 425°F.
Line a baking sheet with parchment and spray the parchment with olive oil.

Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet. Bake 12 minutes, turn over and bake an additional 8 minutes, until golden brown and crisp. Serve immediately, with sweet onion dip.
Yield: 1½ cups dip.

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