Baked Zucchini Sticks & Sweet Onion Dip!
Find out the full recipe HERE if you don't want to read mine, haha.
For this recipe, I used two zucchinis - about medium size. (8" or so long) Cut each zucchini into 3″ sticks about the diameter, give or take, of your finger. Doesn't really matter how you cut them, because I just made sure I cut them each about two/three inches in length haha! Place the zucchini sticks in a bowl & sprinkle with salt, let sit while you're making the rest of the recipe.
FOR THE DIP:
First, melt 1 tbsp butter in a pan over medium heat, & add 1 medium sweet onion (about 1/2 pound), sliced & diced. Stir them occasionally until the onions soften & change in color. It took about 10 minutes for them to change light brown like I wanted them to. The lower the heat, the longer it takes, but the less likely you are to burn the onions. While waiting, preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.When the onions are finished, remove them from the heat - and combine with the following in a small food processor or blender:
2 tbsp cider vinegar
2 tbsp honey
1 tbsp dijon mustard
Blend until fairly smooth; remove from blender/processor and stir in 1 cup mayonnaise. When that is done, I set mine in the fridge to kinda thicken up some more and keep cold while the zucchini are cooking.
For the coating of the sticks, you will need:
1 C Panko bread crumbs
1/2 C freshly grated Parmesan cheese
Just blend it together with your hands - that's what I did.
Next step - beat 2 large eggs in a bowl. After you're done, dip each zucchini stick in the egg, and roll in the mixture of bread crumbs.
Place the sticks on the baking sheet & bake them for about 12 min, until they’re starting to brown. Remove from the oven, and turn them over; bake an extra 12 to 15 minutes or so, until they're a crispy golden brown color.
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