- 1 Tbsp. unsalted butter
- 1 medium sweet onion, about 1/2 pound, peeled and sliced
- 2 Tbsp. cider vinegar
- 2 Tbsp. honey
- 1 Tbsp. prepared mustard
- 1 cup mayonnaise
- Salt and pepper to taste
- 3 medium zucchini, unpeeled, cut into 3" long sticks
- 1 tsp. salt
- 1 cup Panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 Tbsp Oregano or Pizza Seasoning
- Olive oil spray
- 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten
Try and cut them all the same size. I did not use the middle of the zucchini. You can save that for soup or breads or zucchini quiche.
Combine the Panko, Parmesan, and Oregano; set aside.
Preheat the oven to 425 degrees F. Spray baking sheet with olive oil (or as I did, lightly coat sheet with olive oil (same difference really). Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet. Drizzle with additional olive oil (optional). Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
Serve immediately with Sweet Onion Dip.
Cook's Note: I tried these with a marinara dip, but I found the Sweet Onion Dip has much more flavor. The zucchini sticks are very mild and need something to give them a boost!
~Adapted from King Arthur Flour
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