Charlotte Wedding Planner :: Two for Tuesday

This week’s recipe is not a full meal but rather a snack or side dish. When I was in college I would go to this amazing little Greek restaurant in Burlington, NC called Mykonos. It was right on Church Street and had an unassuming exterior but inside waiting for you were mouthwatering Gyros and my all time favorite finger food: Zucchini Sticks! I have yet to get back there and am having a serious craving for those little sticks of joy. So I found this recipe on Pinterest and WOWZA. Not only are they baked (aka healthier than fried) but also delish. They do involve a bit of prep work, but it will be worth when you are scarfing down these things like hot cakes.

Zuccini Sticks
3 Zuccini 9″-10″ long
1/4 teaspoon salt
2 large eggs
1 cup Panko bread crumbs
1/2 cup freshly grated parmesan cheese
1 tablespoon Pizza seasoning or mixed Italian herbs

Dipping Sauce
1 medium sweet onion, caramelized
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise

Directions:
Cut each zucchini into 3″ sticks about the diameter of your finger. Cutting each zuke into 9 sticks lengthwise, then cutting into 3″ lengths, works well. Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer.

While the zucchini are shedding their excess liquid, make the dip.

First, melt 1 tablespoon butter in a medium-sized frying pan over moderate heat, and add 1 medium sweet onion (about 1/2 pound), sliced. Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

When the onions are medium brown, remove them from the heat.

Place the following in a small food processor or blender:
all of the caramelized onions
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard

Process until fairly smooth. Remove from the processor, and stir in 1 cup mayonnaise.

Rinse the Zucchini thoroughly; you want to get rid of any excess salt. Then pat them dry.

Next up: the bread and cheese coating. But first, preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.

Combine the following:
1 cup Panko break crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon Pizza seasoning or mixed Italian herbs

Mix until thoroughly combined.

Beat 2 large eggs; or pour 1/2 cup egg substitute into a dish. You’re going to dip each zucchini stick in the egg and roll it.

Place on parchment paper on the baking sheets. Bake the sticks for about 12 minutes, until they’re starting to brown. Remove from the oven, and turn them over; you may actually need to do this one by one, or you may be able to turn several at a time using a spatula. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp. Bottom line, bake until the sticks are a speckled golden brown.

xoxo,
Laura

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