Wednesday, August 22, 2012

Zucchini Sticks with Bloomin' Onion Sauce

Here's a post I shared over at Kiki Creates earlier this week.  Go check out all the fun things on Kiki's site!  {click button below}

I was sad when we moved out into the country mid-summer and missed my chance to plant some yummy veggies.  This year, my veggies are coming from the grocery store and farmers markets.  Oh well, there's always next year!  I know there are many of you with zucchini coming out your ears, and there are only so many loaves of zucchini bread you can take :)  I wanted to introduce you to a side dish we had recently that was AWESOME!  I have had variations of zucchini sticks (or fries) before with a side of marinara, but this dip rocks!  It gives it a whole new flavor, and you can use it as a spread on sandwiches, burgers, dip your chips in it, etc.

Zucchini Sticks with Bloomin' Onion Sauce


1 tablespoon butter
1 medium sweet onion, about 1/2 pound, peeled and sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise
salt and pepper to taste


3 medium zucchini, unpeeled, cut into 3"-long stick
1 tablespoon salt
1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza Seasoning or mixed Italian herbs
olive oil spray
1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten

1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

2) Once the onions are a medium brown, remove from the heat and add the vinegar.

3) Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.

4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.

5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.

6) Combine the Panko, Parmesan, and pizza seasoning; set aside.

7) Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.

8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.

9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.

10) Serve immediately, with sweet onion dip.

Any leftover sticks can be wrapped and stored in the fridge. Reheat at 350°F for about 10 to 15 minutes, if desired.
Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.

Recipe Source:  King Aurthur Flour

What is your favorite way to enjoy zucchini?

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