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FeedMar 6, 2012 12:00 PM WV Food
WV LIVING shares their favorite foods
Baked Zucchini Sticks with Sweet Onion Dip
Photographed by Stephanie Vannatter
A couple of weeks ago when I made Shredded Buffalo Chicken Sandwiches I searched for the perfect side dish to accompany them. I wanted something different from the standard fare of French fries and roasted vegetables. When I found this recipe for Baked Zucchini Sticks with Sweet Onion Dip I knew it was the one. Combining some of the basic flavors that were in the Blue Cheese Celery Slaw I knew it would pair perfectly. These are great with the dip or solo. They were a huge hit—and I would recommend making them as soon as possible! One of my roommates said he would eat these every day, and I absolutely believe he would (they really are that good).
Make sure you have some time set aside when you decide to make these. Coating every zucchini stick separately is time consuming but worth it. Don’t skip it or you’ll end up with coating all over your hands!
Baked Zucchini Sticks with Sweet Onion Dip
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Zucchini Sticks
3 zucchini
1 cup Panko bread crumbs
Scant ½ cup freshly grated Parmesan cheese
1 tablespoon mixed Italian herbs
2 large eggs
1 tablespoon butter
Sweet Onion Dip
1 medium sweet onion, sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise
Cut each zucchini into 3-inch sticks about the diameter of your finger, cutting each zucchini into 9 sticks lengthwise, then into 3-inch lengths.
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.
While the zucchini are shedding their excess liquid, make the dip. First, melt butter in a medium-sized frying pan over moderate heat, and add the sweet onion. Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 to 25 minutes, at medium-low heat. 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.
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Place the caramelized onions, cider vinegar, honey, and prepared mustard in a food processor and process until fairly smooth. Remove from processor and stir in mayonnaise.
Rinse the zucchini and pat dry. Preheat oven to 425°. Line a baking sheet with parchment, and spray the parchment with olive oil.
Combine the panko bread crumbs, parmesan cheese, and mixed Italian herb, and mix until thoroughly combined. In a separate dish beat the eggs.
Dip each zucchini stick in the eggs then roll it in the crumbs.
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Place the sticks on a baking sheet and bake for 12 minutes or until they start to brown. Remove from oven and flip. Bake for an additional 12 to 16 minutes, until golden brown and crisp.
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Find the recipes for Shredded Buffalo Chicken Sandwiches and Blue Cheese Celery Slaw on wvliving.com.
