Baked Zucchini Sticks and Sweet Onion Dip
Tried these last night and they were a definite hit,even with my family who has been eating zucchini almost continually this summer.I realized after I’d grated the Parmesan that it might have been better if I had grated it just a little smaller;I’ll do that next time.I think that would improve their sticking to the zucchini.Didn’t really matter though because they tasted great and the dip was a perfect match.
So,here we go,place the following in a blender:
- 2 caramelized onions chopped
- 2 tablespoons cider vinegar
- 2 tablespoons honey
- 1 tablespoon prepared mustard
- 1 cup mayonnaise.
It will result the sauce from the first photo:)
Now the zucchini,you want to get rid of any excess of water,so you can dry them.
Preheat the oven to 375°F.Line a baking sheet with parchment,and spray the parchment with olive oil.
Next step,mix until thoroughly combined,the following:
- 1 cup Panko bread crumbs
- scant 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon mixed Italian herbs
Second step,beat 1 or 2 large eggs,to dip each zucchini stick into it,and then roll it in the crumbs:D
Now you can place the sticks on the prepared baking sheet and bake those for about 12 minutes,until they’re starting to brown.Then,turn them over,and bake it for another 15 minutes,until they are golden brown and crisp(but,the baking time do not match with the time from the recipe so you can bake them until they have the golden brown look).
Alright then,they are ready now so,put the sticks on a plate,the dip in a bowl and dig in:D