Baked Zucchini Sticks with Onion Dip
Author: Dani Lind
Recipe type: adapted from a recipe found on www.kingarthurflour.com
- 1 tablespoon butter
- 1 medium yellow onion,
- 2 tablespoons cider vinegar
- 2 tablespoons honey
- 1 tablespoon prepared mustard
- 1 cup mayonnaise
- salt and pepper to taste
- Zucchini sticks
- 3 medium zucchini or summer squash, unpeeled, cut into 3”-long sticks (you can even use the patty pans if you are creative with your chopping
- 1 tablespoon salt
- 1 cup Panko bread crumbs (you can use regular bread crumbs, but Panko work better)
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon chopped sage
- ½ cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten
- To make the dip:
- Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize.
- This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
- Once the onions are a medium brown, remove from the heat and add the vinegar. Place the onions and vinegar into a small food processor.
- Add the honey and mustard, and process or blend until smooth.
- Add the mayonnaise and salt and pepper to taste, stirring to combine.
- Refrigerate, covered, until ready to serve.
- To make the zucchini sticks: Place the zucchini/summer squash sticks in a colander over a bowl and sprinkle with the tablespoon of salt.
- Let them drain for 1 hour or longer; rinse and pat dry.
- Combine the Panko bread crumbs, Parmesan, and sage; set aside.
- Preheat the oven to 425°F.
- Line a baking sheet with parchment, and coat with olive or sunflower 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 sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
- Serve immediately, with onion dip.