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As I’ve mentioned before, my family isn’t great about eating our veggies, so I like to find ways to ‘play them up’. This recipe made the zucchini so flavorful and delicious, we ate it all in one sitting (even though I had planned to have enough to include in my hubby’s lunch the next two days)! The sweet onion dip could be used for so many things, also!
3 medium Zucchini, skins on, cut into 3″ long sticks
Sprinkling of salt
1 cup Breadcrumbs
1/2 cup shredded Parmesan cheese
2 tbsp. Italian seasoning
2 large Eggs, beaten
Preheat the oven to 425 Degrees.
Mix the breadcrumbs, salt, Parmesan cheese and Italian seasoning in a bowl. Put the eggs in a separate bowl.
Dip the sticks in the egg, then the breadcrumb mixture, covering completely. Place on a sprayed or lined baking sheet.
Bake for about 10-15 minutes, turn over, and continue another 5-10 minutes. You’ll know they’re done when the coating is nicely browned.
Sweet Onion Dip
1 tbsp. Butter
1 medium Sweet Onion, peeled and sliced
2 tbsp. Cider vinegar
2 tbsp. Honey
1 tbsp. Mustard
1 cup Mayo (or Miracle Whip)
Salt and Pepper, to taste
In a frying pan, melt the butter over medium heat. Add the onions, stirring occasionally. Cook about 10-15 minutes, or until the onion has softened and caramelized. Remove from the heat and add the cider vinegar.
Place the onions with vinegar, honey and mustard into a blender. Blend until smooth. Stir in the mayo, salt and pepper until combined. Store covered in the fridge until ready to serve.
Notes: This makes about 3 dozen zucchini sticks and 1 1/2 cups of the sweet onion dip.