Best Baked Zucchini Sticks And Sweet Onion Dip Recipes

BAKED ZUCCHINI STICKS AND SWEET ONION DIP

Steps:

• Cut each zucchini into 3″ sticks about the diameter of your finger. Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer. Dip: First, melt butter in a medium-sized frying pan over moderate heat, and add onion Cook at medium-low heat, stirring occasionally, until the onion softens, then caramelizes. (20 and 25 minutes). (Note: The lower the heat, the longer it takes, but the less likely you are to burn the onions.) When the onions are medium brown, remove them from the heat. Place the following in a small food processor or blender: caramelized onions, cider vinegar, honey, prepared mustard Process until fairly smooth. Remove from the processor, and stir in mayo. (The resulting 1 1/2 cups dip can be used not only for these zucchini sticks, but as a tasty sandwich condiment.) Rinse zucchini sticks thoroughly to get rid of any excess salt. Pat dry with paper towels. Preheat oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil. Breading/coating. Combine the following: Panko bread crumbs, freshly grated Parmesan cheese and Pizza Seasoning or mixed Italian herbs Mix until thoroughly combined. Beat 2 large eggs; or pour 1/2 cup egg substitute into a dish. Dip each zucchini stick in the egg and then roll it in the crumbs. Place the sticks on the prepared baking sheet. Bake for +/- 12 minutes, until they're starting to brown. Remove from oven, turn. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp, looking for a speckled golden brown appearance. Any leftover sticks can be wrapped and stored in the fridge. Reheat at 350°F for about 10 to 15 minutes, if desired.

BAKED ZUCCHINI STICKS AND SWEET ONION DIP

Steps:

• 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 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. Combine the Panko, Parmesan, and pizza seasoning; set aside
• Preheat the 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 sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
• Serve immediately, with sweet onion dip.
• Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.