Baked Zucchini Sticks and Sweet Onion Dip

While we are on the subject of recipes, I gotta tell you about the yummy creation I made this week! A friend has been growing tons of massive zucchini in her garden and shared a few with me! After blanching and freezing most of them, I wanted something to make fresh! So, I actually found this recipe on Pinterest! It is amazing. I will admit to having a bread crumb and egg mess from one end of my kitchen to the other, but these were totally worth it!

Baked Zucchini Sticks and Sweet Onion Dip

dip

1 tablespoon butter or extra virgin olive oil

• 1 medium sweet onion
• 1 tablespoon cider vinegar
• 2 tablespoons honey
• 1 tablespoon prepared mustard (Grey Poupon or equivalent)
• 1 cup mayonnaise (OR plain greek yogurt)
• salt and pepper to taste

zucchini sticks

• 3 medium zucchini, unpeeled, cut into 3"-long stick
• 1 tablespoon salt
• 1 cup Panko bread crumbs
• scant 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon mixed Italian herbs
• olive oil spray
• 2 large eggs, lightly beaten

Ok, so here is what you do...

1. Start with some zucchini. I used a monster zucchini that closely resembled a baseball bat. If you have one this big, make sure it isn't tough. Cut it into strips about 1 inch thick by 3 inches long. Sprinkle it with salt and leave it in a strainer in the sink for an hour or two to drain (zucchini's have lots of water in them)

2. Slice and dice your onions and sauté them in either butter or extra virgin olive oil. It is less likely to burn if you cook them over a low heat stirring frequently. 

3. Combine onion, vinegar, honey and mustard in a small food processor until smooth. Add either mayonnaise (OR plain greek yogurt for a healthier option) and salt and pepper to taste. 

4. Preheat oven to 425. 

5. In a separate bowl, mix the bread crumbs, parmesan and Italian herbs.  (I didn't have Panko, so I used some generic Italian breadcrumbs... not as healthy, but it'll do)

6. And in one more bowl, beat those eggs. 

7. Now back to those delicious zucchini... dredge them through the egg and then dip in bread crumb mixture making sure to get crumbs on all surfaces of the zucchini. 

8. Place zucchini on a cookie sheet. I use a well seasoned stoneware cookie sheet that doesn't require any spray, otherwise spray down that cookie sheet with some olive oil spray. 

9. Bake the zucchini for about 12 minutes and then flip them and cook them for another 8-12 minutes. 

10. Serve them up hot on a plate with your sauce on the side.