3 Medium Zucchini, Peeled, Cut Into 3"-Long Stick
1 Tablespoon Salt
1 Cup Panko Bread Crumbs
Scant 1/2 Cup Freshly Grated Parmesan Cheese
1 Tablespoon Italian Seasoning
Olive Oil Spray
2 Large Eggs, Lightly Beaten
Caramelized Onion Dip
1 Tablespoon Butter
1 Medium Sweet Onion, About 1/2 Pound, Peeled and Sliced
2 Cloves Minced Garlic
2 Tablespoons Cider Vinegar
2 Tablespoons Honey
1 Tablespoon Prepared Mustard
1 Cup Mayonnaise
Salt And Pepper To Taste
For the dip: melt the butter in a medium frying pan over moderate heat, and add the sliced onions and garlic. Cook, stirring occasionally, until the onions soften, then caramelize; about 10 to 15 minutes.
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.
For 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 seasoning; set aside.
Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
Serve immediately, with caramelized onion dip.
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