Monday, November 28, 2011

RECIPE: Baked Zucchini Sticks & Sweet Onion Dip

One of the first recipes I discovered through Pinterest is one from the official King Arthur Flour website. It is a bit involved, but the end results are well worth it! I suggest checking the original site for step by step photos that might be very helpful.

3 medium sized zucchini
1 T salt
1 c panko breadcrumbs
1/2 c shredded parmesan cheese
1 T italian seasoning
2 eggs
parchment paper

Cut zucchini into 3" sticks, about the diameter of your finger. Place sticks in a colander and sprinkle with salt. Let them drain for one hour or longer. Salt will cause the zucchini to give up excess liquid.

After an hour or so, rinse to get rid of salt and pat dry. Preheat oven to 425 degrees. Beat eggs in a bowl. In a separate bowl, combine breadcrumbs, cheese, and seasoning. Dip each zucchini stick in the egg, then in the dry ingredient bowl to cover thoroughly.

Line sticks on parchment paper on a baking sheet. Bake for 12 minutes, then use tongs to flip and bake for an additional 12-14 minutes, until golden brown.

SWEET ONION DIP (yields 1.5 c)
1 T butter
1 medium sweet onion, sliced
2 T cider vinegar
2 T honey
2 T dijon mustard
3/4 c mayo

Melt butter in skillet over medium heat and add sliced onion. Cook, stirring occasionally, until onions caramelize. This takes around 20-30 minutes if you do it correctly. When the onions are medium brown, remove them from heat.

Place onions in a food processor or blender along with other ingredients and process until fairly smooth. Refrigerate. May also be used as a sandwich condiment!


  1. i made these a while back and thought they were yummy but would have been much yummier with this dip!!

  2. THANK YOU for your comment! it made my day. :) the dip is good, but a bit too mayo-y for my tastes. will have to cut down on the mayo next time.