Baked Zucchini Sticks and Sweet Onion Dip King Arthur Flour Yield: about 3 dozen zucchini sticks and 1 1/2 cups dip SWEET ONION DIP 1 Tbsp butter 1 medium sweet onion, about 1/2 lb., peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1 cup mayonnaise salt and pepper to taste 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. Once the onions are a medium brown, remove from the heat and add the vinegar. Place the onions and vinegar in a small food processor. Add the honey and mustard, and process until smooth. Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered until ready to serve. ZUCCHINI STICKS 3 medium zucchini, unpeeled, cut into 3" long sticks 1 Tbsp salt 1 cup Panko bread crumbs scant 1/2 cup freshly grated Parmesan cheese 1 Tbsp mixed Italian herbs or pizza seasoning olive oil spray 2 large eggs or 3 egg whites, lightly beaten Place the zucchini sticks in a colander over a bowl and sprinkle with the tbsp of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry. Combine the Panko, Parmesan, and Italian herbs; set aside. Preheat the oven to 425o. 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. Serve immediately, with sweet onion dip.

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