![\"Sweet-Onion-Dip-and-Baked-Zucchini-Sticks\"](\"https:\/\/i0.wp.com\/mereja.media\/index\/wp-content\/uploads\/Sweet-Onion-Dip-and-Baked-Zucchini-Sticks.jpg?resize=450%2C576\")
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First, some Zucchini facts:<\/p>\n
\u2022Zucchini is always at the end of any A-to-Z food list;
\n\u2022Zucchini and fruitcake are the undeserving targets of many a joke;
\n\u2022The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America;
\n\u2022And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and\u2026 Baked Zucchini Sticks.<\/p>\n
You know that onion appetizer that came into bloom back in the late 1980s? Outback Steakhouse claims it invented the \u201cBloomin\u2019 Onion\u201d back in 1988, and it wasn\u2019t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl.<\/p>\n
These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions \u2013 and equally addictive, especially when served with their special onion-mustard dip.<\/p>\n
Let\u2019s try these crispy baked zucchini sticks.<\/p>\n
First, find yourself 3 medium-size zucchini, about 9\u2033 to 10\u2033 long.<\/p>\n
Don\u2019t be tempted to use those baseball-bat-sized zucchini hiding under the leaves in your garden, though; you want small, slim zucchini here.<\/p>\n
Cut each zucchini into 3\u2033 sticks about the diameter of your finger. Cutting each zuke into 9 sticks lengthwise, then cutting into 3\u2033 lengths, works well.<\/p>\n While the zucchini are shedding their excess liquid, make the dip.<\/p>\n First, melt 1 tablespoon butter in a medium-sized frying pan over moderate heat, and add 1 medium sweet onion (about 1\/2 pound), sliced.<\/p>\n Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions.<\/p>\n When the onions are medium brown, remove them from the heat.<\/p>\n Place the following in a small food processor or blender:<\/p>\n all of the caramelized onions Process until fairly smooth.<\/p>\n Remove from the processor, and stir in 1 cup mayonnaise.<\/p>\n Note that I\u2019ve purposely not added any salt to the dip. I find that the zucchini sticks themselves, with the salt you added to drain them and the addition of Pizza Seasoning, are plenty salty. If you plan on using this dip for another purpose, you might want to add 1\/4 teaspoon salt.<\/p>\n OK, back to the zucchini. See how they\u2019ve started giving up liquid?<\/p>\n Rinse them thoroughly; you want to get rid of any excess salt. Then pat them dry.<\/p>\n Next up: the bread and cheese coating. But first, preheat the oven to 425\u00b0F. Line a baking sheet with parchment, and spray the parchment with olive oil.<\/p>\n Combine the following:<\/p>\n 1 cup Panko bread crumbs<\/a> Mix until thoroughly combined.<\/p>\n Beat 2 large eggs; or pour 1\/2 cup egg substitute into a dish. You\u2019re going to dip each zucchini stick in the egg\u2026<\/p>\n \u2026then roll it in the crumbs.<\/p>\n Warning! Do as I say, not as I did here.<\/p>\n I figured, heck, just lay \u2018em all in the crumbs and toss \u2018em around, right? Never mind this coating one-by-one stuff\u2026 WRONG.<\/p>\n About midway through, the crumbs had gotten so much egg splashed onto them they were sticking together in a solid mass. So I had to add a lot more Panko, and that still didn\u2019t really help.<\/p>\n Trust me, these will look a lot nicer if you take the time to dip-and-roll one by one. Maybe you could divvy up the egg and crumbs, and get one of the kids to help you\u2026<\/p>\n My fellow baker, Susan Reid, is editor of The Baking Sheet in which this recipe first appeared. She says, \u201cThere\u2019s a basic restaurant tenet about\u00a0 breading: \u2018One hand wet, one hand dry.\u2019 It makes the difference between getting through them all in one go, or having your hands end up looking like catcher\u2019s mitts.\u201d<\/p>\n She adds, \u201cIf you happen to have a convection oven, this is the ideal sort of recipe to put the fan to work. Faster, more even browning.\u201d<\/p>\n Place the sticks on the prepared baking sheet.<\/p>\n Bake the sticks for about 12 minutes, until they\u2019re starting to brown. Remove from the oven, and turn them over; you may actually need to do this one by one, or you may be able to turn several at a time using a spatula. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp.<\/p>\n![\"zucchini\"](\"https:\/\/i0.wp.com\/mereja.media\/index\/wp-content\/uploads\/zucchini.jpg\")
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\nPlace the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer.<\/p>\n<\/a><\/p>\n
\n2 tablespoons cider vinegar
\n2 tablespoons honey
\n1 tablespoon prepared mustard<\/p>\n<\/p>\n<\/a>
\nThe resulting 1 1\/2 cups dip can be used not only for these zucchini sticks, but as a tasty sandwich condiment.<\/p>\n<\/p>\n<\/p>\n<\/p>\n
\nscant 1\/2 cup freshly grated Parmesan cheese
\n1 tablespoon Pizza Seasoning<\/a> or mixed Italian herbs<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n<\/p>\n