Best 2 Zucchini Onion Dip Recipes

ZUCCHINI-ONION DIP

Steps:

• Saute 1 finely chopped sweet onion in 2 tablespoons vegetable oil in a medium skillet over medium-high heat, until browned and very tender, 20 to 25 minutes; let cool. Puree 1 finely chopped medium zucchini in a food processor with 1/2 cup mayonnaise, 1/4 cup each chopped dill and scallions, 2 teaspoons white wine vinegar and 1/2 teaspoon each onion powder, granulated garlic and kosher salt. Stir in 1 1/2 cups light sour cream; season with salt. Stir in the sautéed onion. Top with more dill.

BAKED ZUCCHINI STICKS AND SWEET ONION DIP

Steps:

• Cut each zucchini into 3″ sticks about the diameter of your finger. 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. Dip: First, melt butter in a medium-sized frying pan over moderate heat, and add onion Cook at medium-low heat, stirring occasionally, until the onion softens, then caramelizes. (20 and 25 minutes). (Note: 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: caramelized onions, cider vinegar, honey, prepared mustard Process until fairly smooth. Remove from the processor, and stir in mayo. (The resulting 1 1/2 cups dip can be used not only for these zucchini sticks, but as a tasty sandwich condiment.) Rinse zucchini sticks thoroughly to get rid of any excess salt. Pat dry with paper towels. Preheat oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil. Breading/coating. Combine the following: Panko bread crumbs, freshly grated Parmesan cheese and Pizza Seasoning or mixed Italian herbs Mix until thoroughly combined. Beat 2 large eggs; or pour 1/2 cup egg substitute into a dish. Dip each zucchini stick in the egg and then roll it in the crumbs. Place the sticks on the prepared baking sheet. Bake for +/- 12 minutes, until they're starting to brown. Remove from oven, turn. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp, looking for a speckled golden brown appearance. Any leftover sticks can be wrapped and stored in the fridge. Reheat at 350°F for about 10 to 15 minutes, if desired.