Fresh zucchini from the farm!!! What to do??? What to do??? I would usually fry it in butter with onions…but…try something lower in calories…and hope it’s not too boring!!! Thanks King Arthur Flour for this great recipe, especially the dip. I must think of other things to use it for.
Basically, the zucchini sticks are made by cutting them in pieces, sprinkling with kosher salt, and letting them sit in a colander for about 1 hour. Rinse and pat dry. Then coat with an egg mixture of your choice and roll in Panko (dry bread crumbs) mixed with 1 T. Italian Seasoning and 1/2 c. Parmesan cheese. Bake on sheets lined with parchment, 425 degrees F for 12 mins. then turn over and bake another 6 mins. Serve immediately with the Sweet Onion Dip below.
Sweet Onion Dip
1 T. butter
1 medium sweet onion peeled and sliced (I used mine fresh from the garden…do I need to keep rubbing that in)???
2 T. cider vinegar
2 T. honey
1 T. yellow mustard
1 c. mayonnaise
S&P to taste
Cook the onion in butter until soft (about 7 mins.) Place in food processor. Mix vinegar, honey and mustard in a small container. Turn on processor and pour this mixture through the top. Process only for a few seconds. Remove contents to a bowl and mix in 1 cup mayonnaise. S&P to taste. Stir to combine. Refrigerate leftovers.