Ingredients

1 tablespoon butter

1 medium sweet onion (about 1/2 pound), peeled and sliced

2 tablespoons (28g) cider vinegar

2 tablespoons (43g) honey

1 tablespoon mustard

1 cup (227g) mayonnaise

Salt and pepper to taste

3 medium zucchini (567g to 680g), unpeeled, cut into 3″ long sticks

1 tablespoon table salt

1 cup (50g) coarse, dry bread crumbs (e.g., panko)*

Scant 1/2 cup (50g) Parmesan cheese, freshly grated

1 tablespoon King Arthur Pizza Seasoning or dried Italian herbs

Olive oil spray

1/2 cup (113g) egg substitute, or 2 large eggs; or 3 egg whites, lightly beaten

Instructions

Step 1: To make the dip, melt the butter in a medium frying pan over moderate heat. Add the sliced onions and cook, stirring occasionally, until they soften and caramelize. This should take 10 to 15 minutes; use lower heat for gentler cooking.

Step 2: When onions turn a medium brown, remove the pan from heat and stir in the cider vinegar.

Step 3: Transfer the onions and vinegar to a small food processor. Add the honey and mustard, then blend until smooth.

Step 4: Stir in the mayonnaise, then season with salt and pepper to taste. Cover and refrigerate the dip until ready to serve.

Step 5: For the zucchini sticks, place the cut zucchini in a colander over a bowl. Sprinkle with the tablespoon of salt and let drain for 1 hour or longer. Rinse and pat dry thoroughly.

Step 6: Combine the panko bread crumbs, grated Parmesan, and pizza seasoning in a shallow dish; set aside.

Step 7: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and spray it lightly with olive oil.

Step 8: Dip zucchini sticks a few at a time into the egg substitute (or eggs), then roll them in the crumb mixture until evenly coated. Place the coated sticks on the prepared baking sheet.

Step 9: Bake the sticks for 12 minutes, then turn them over and bake for an additional 8 minutes, until golden brown and crisp.

Step 10: Serve the zucchini sticks immediately with the sweet onion dip.

Tips & Variations

For extra crispiness, try using a mix of panko and crushed cornflakes in the breading.

If you prefer a spicier dip, add a pinch of cayenne pepper or smoked paprika to the onion mixture.

Use gluten-free bread crumbs to make this recipe gluten-free without sacrificing crunch.

Fresh herbs like parsley or basil can be mixed into the dip for a bright, fresh flavor.

FAQs

Can I prepare the dip in advance?

Yes, the sweet onion dip can be made a day ahead and refrigerated. The flavors will deepen, making the dip even more delicious.

Can I bake the zucchini sticks without eggs?

Yes, you can use egg substitutes or even a simple mixture of water and flour to help the breading stick, but eggs give the best coating and crispness.