Baked Zucchini Sticks and Sweet Onion Dip

Source: King Arthur Flour

I was in Yakima this weekend celebrating my friend Jessica's wedding to Kevin. It was a beautiful and very fun wedding :) On Sunday we had Grandpa and Grandma DeShaw down for a BBQ, Kelly made salmon on cedar planks with no fishy taste, mmmm! Jenni made a fruit salad (surprise surprise) and I made a cold orzo salad, zucchini sticks and boozy berries for dessert. Millie brought down her famous bacon wrapped sausages (so delicious) and cookies! And yogurt covered pretzels. We feasted!

Ingredients

Zucchini Sticks

3-4 medium zucchini

salt

1 cup Panko bread crumbs

1/2 cup freshly grated Parmesan cheese (or the already grated king)

1 tablespoon mixed Italian herbs (you can use pizza seasonings too)

2 large eggs

Sweet Onion Dip

1 medium sweet onion, sliced

butter, salt and sugar for carmelization

2 tablespoons cider vinegar

2 tablespoons honey

1 tablespoon Dijon mustard 

1 cup mayo (or greek yogurt)

Directions

Cut zucchini into finger size sticks, place in colander and sprinkle generously with salt. The zucchini will begin to sweat. Let them "sweat" for about an hour then rinse and pat dry.

Carmelize onions: Melt 1 TBS butter in a frying pan on medium heat. Add sliced onions and sprinkle with salt. Stir occasionally. After 10 minutes add a spoonful of sugar, this helps the onions carmelize. This whole process will take about 25 minutes, if they start to burn turn the heat down to medium-low heat. Once they are brown, remove from heat.

Make the dip: Combine the cider vinegar, honey, Dijon mustard, mayo and carmelized onions in food processor and mix. Put in the freezer to chill it quickly!

Preheat oven to 425 degrees.

In one bowl, beat the two eggs together. In another bowl, mix the panko crumbs, italian seasoning and parmesan cheese. Spray baking tray with non-stick spray. Dip the zucchini sticks in the eggs and then in the other bowl and lay on baking tray.

Cook for 20 minutes, flipping halfway through. I didn't flip mine and they turned out fine though. I also cooked mine a little bit longer, until the bread crumbs started to brown.

These turned out great!! A little bit labor intensive, I didn't have my sous chef and I was trying to make two other dishes at the same time. I planned for them to be appetizers for our Memorial Day BBQ but they weren't done until it was dinner time. They were still great for a veggie side and the dip was really good. It would be a good dip for Wavy Lay's...