Baked Zucchini Sticks with Sweet Onion Dip
Description
These zucchini sticks are so easy and DELICIOUS! The sticks come out nice and crunchy and the dip is so tasty. The best part is that they are baked and not fried!
Ingredients
Zucchini sticks:
3 medium zucchini, unpeeled, washed and cut into 3 inch long sticks
1 T. salt
1 c. coarse, dry bread crumbs, like Panko bread crumbs
1/2 c. freshly grated Parmesan cheese
1 T. Pizza Seasoning or mixed Italian herbs
olive oil spray
1/2 c. egg substitute or 2 large eggs or 3 egg whites, lightly beaten
Dip:
1 T. butter
1 medium sweet onion, about 1/2 lb., peeled and sliced
2 T. cider vinegar
2 T. honey
1 T. prepared mustard
1 c. mayonnaise
salt and pepper, to taste
Directions
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Sweet Onion Dip:
Melt butter in a medium skillet over medium heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften and then caramelize, between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely to burn the onions.
When onions are a medium brown, remove from the 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.
Zucchini sticks:
Place zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and spray the parchment paper with olive oil.
Combine the Panko bread crumbs, Parmesan cheese, and pizza (Italian) seasoning; set aside.
Dredge zucchini sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
Bake sticks 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
Serve immediately, with the sweet onion dip.
Makes about 3 dozen zucchini sticks, and 1 1/2 cups of dip.