3 medium zucchini, unpeeled, cut into 3″-long stick
1 tablespoon salt
1 cup Panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1 tablespoon mixed Italian herbs
olive oil spray
1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten
Directions of Zucchini Sticks:
Preheat the oven to 425°F.
Cut the zucchini into sticks (cut 3 cuts on one side, then 3 long cuts down the other. It will make 9 sticks per zucchini. Then I cut them into halves – making 18 sticks per Zucchini)
Rinse and pat dry.
Combine the Panko, Parmesan, and Italian seasonings; set aside.
Line a baking sheet with parchment, and spray the parchment with olive oil.
Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp, spray tops with cooking oil if having trouble browning.
While the Zucchini Sticks are cooking, prepare the dip….
1 small sweet onion, about 1/2 pound, peeled and sliced
2 tablespoons cider vinegar
1 tablespoons honey
1 tablespoon spicy mustard
1 cup mayonnaise
2 heaping tablespoons of Creamy Horseradish Sauce
salt and pepper to taste
Directions to make 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 takes10 and 15 minutes.
Keep an eye on the onions to make sure they don’t burn
Once the onions are a medium brown, remove from the heat and add the vinegar.
Place the onions and vinegar into a small food processor. Add the honey, spicy mustard and horseradish and process or blend until smooth.
Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.
Once the sticks are ready, serve with the dip.