Categories: Appetizer, Side

Ingredients

• DIP
• 1 T. butter
• 1 sweet onion, sliced
• 2 T. cider vinegar
• 2 T honey
• 1 T prepared mustard
• 1 c. mayo
• S&P
• STICKS:
• 3 med zucchini, unpeeled, cut into 3 inch long sticks.
• 1 T. salt
• 1 c. panko
• scant 1/2 cup fresh grated Parm
• 1 t. pizza or italian seasoning
• olive oil spray
• 2 eggs, lightly beaten (or 3 egg whites)

Directions

1. DIP:

2. melt butter, add sliced onions. Cook until onions soften, then caramelize. 10-15 mins (low heat)

3. Once onions are medium brown, remove from heat and add vinegar

4. Place onions and vinegar into a small food processor. Add honey, mustard and blend until smooth.

5. Add mayo and S&P, stirring to combine. Refrigerate, covered until ready to serve.

6. To make the zucchini Sticks:

7. Place sticks in a colander over a bowl and sprinkle with TBSP of salt. Let zucc drain 1 hour or longer; rinse and pat dry.

8. Combine Panko, Parm and italian seasoning; set aside.

9. at oven to 425.

10. line baking sheet with parchment and spray with olive oil.

11. Dredge sticks a few at a time in egg, then roll in crumbs. Place sticks on the baking sheet.

12. Bake for 12 mins, turn over and bake another 8 mins, until golden brown and crisp.

13. 3 dozen sticks

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