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Ten July Favorites

Chaste Tree ( Vitex ) One of the highlights of the year is when the Chaste Tree blooms. It pains me that I don't know the name of it, but I suspect it is 'Shoal Creek' . I failed to record it, and I also do not remember where it came from. We sell a newer variety at Yard N' Garden called 'Flip Side ', which has stunning leaves of olive-green with a purple reverse.  A friend has the pale pink variety, but I don't think it is as pretty as the blue-colored flowers. This little tree is constantly covered with bees.  Catalpa bignoinoides   'Aurea' A large limb died over the winter, leaving a gaping hole. However, it is looking better after Michael raised some of the remaining limbs. It has bloomed profusely this year. Like the vitex, our best view of it is from the windows, where you get an elevated view. Heliopsis helianthoides 'Fire Twister' This perennial is doing much better after I moved it to a better location. I saw it last week in an ope...

Baked Zucchini Sticks and Sweet Onion Dip



Our one zucchini plant has been quite productive! Even if wasn't giving us anything food-wise, the plant itself is quite attractive, don't you think?



We have been gathering around 3-4 zucchinis per day. This adds up quickly so I have been in search of recipes. I got a lot of good suggestions from my Facebook friends and I am gathering those for the future.

I found the following recipe on the King Arthur Flour website. They were delicious. The dip itself is soooooooo good - it could be used as a salad dressing. It was a tad sweet so the next time I make these, I will cut the honey down a bit. DO caramelize your onions at very low heat - it will take 15 minutes or more. Your kitchen will smell like a restaurant!

Baked Zucchini Sticks and Sweet Onion Dip

Dip

  • 1 tablespoon butter
  • 1 medium sweet onion, about 1/2 pound, peeled and sliced
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon prepared mustard
  • 1 cup mayonnaise
  • salt and pepper to taste

Zucchini sticks

  • 3 medium zucchini, unpeeled, cut into 3"-long stick
  • 1 tablespoon salt
  • 1 cup coarse, dry bread crumbs (e.g., panko)*
  • scant 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon Pizza Seasoning or mixed Italian herbs
  • olive oil spray
  • 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten
  • *For a gluten-free version of this recipe, use gluten-free bread crumbs.

Directions

  1. To make the 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 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.
  2. Once the onions are a medium brown, remove from the heat and add the vinegar.
  3. Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
  4. Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.
  5. To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry.
  6. Combine the Panko, Parmesan, and pizza seasoning; set aside.
  7. Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.
  8. Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet.
  9. Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp.
  10. Serve immediately, with sweet onion dip.
  11. Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.

Text and photos by Phillip Oliver, Dirt Therapy

Comments

  1. Zuchinni plants are gorgeous with those big leaves and big yellow flowers. Yours is very healthy. Gosh, this recipe makes me want to go make an afternoon snack. mmmmmmm

    ReplyDelete
  2. I want to make some of those. Thanks Phillip!!

    ReplyDelete
  3. I'm happy I stopped by because your zucchini and dip sound great.

    ReplyDelete
  4. Yummy! Thanks for the recipe, I would love to try it!

    ReplyDelete
  5. These look delicious! I need to give this a try. :o)

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