Baked Zucchini Sticks Sweet Onion Dip Food

BAKED ZUCCHINI STICKS & SWEET ONION DIP

Steps:

• 1. Preheat oven to 425.
• 2. Melt butter in a frying pan over medium heat and add sliced onions.
• 3. Cook stirring occasionally until the onions are soften and caramelized.
• 4. Remove onions from the heat and add vinegar.
• 5. Place the onions and vinegar into a food processor.
• 6. Add the honey and mustard, and process until smooth.
• 7. Add mayonnaise and salt and pepper to taste, process to combine all together.
• 8. Makes 1 1/2 cups of dip.
• 9. Pour mixture into a bowl, cover and refrigerate until ready to serve.
• 10. Cut your zucchini into 3 inch sticks and place them in a colander over a bowl and sprinkle on 1 tablespoon of salt.
• 11. Let zucchini drain for an hour or longer; rince and pat dry with papper towels.
• 12. Combine bread crumbs, parmesan cheese and seasoning of choice and set aside.
• 13. Line a baking sheet with parchment paper or non-stick foil and spray it with olive oil.
• 14. Dredge sticks a few at a time in the egg, then roll in brumb mixture.
• 15. Place on prepared baking sheet.
• 16. Place in pre-heated oven and bake for 12 minutes and turn over and bake for an addition 8 minutes or until brown and crisp.
• 17. Remove from oven and serve immediately with the sweet onion dip.

ZUCCHINI-ONION DIP

Steps:

• Saute 1 finely chopped sweet onion in 2 tablespoons vegetable oil in a medium skillet over medium-high heat, until browned and very tender, 20 to 25 minutes; let cool. Puree 1 finely chopped medium zucchini in a food processor with 1/2 cup mayonnaise, 1/4 cup each chopped dill and scallions, 2 teaspoons white wine vinegar and 1/2 teaspoon each onion powder, granulated garlic and kosher salt. Stir in 1 1/2 cups light sour cream; season with salt. Stir in the sautéed onion. Top with more dill.