A few weekends ago David and I were int he mood to cook something delicious. I mean we like almost everything we cook, but we wanted to do something different, and try something new. So, we pulled up several different recipes and settled on this delicious stuffed roast and these little Zucchini fries as a side/appetizer since the meat would take so long to cook. I was a little worried that we would do all this work and they wouldn’t be as good as we were hoping or we wouldn’t be able to get them just crunchy enough, but they were actually pretty delicious. Definitely good for a party appetizer, and a little more healthy than fries or something like that!
- whole zucchini
- 1 cup Panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon mixed Italian herbs
For the Sauce (makes about 1 1/2 cups):
- 1 medium
- 2 tablespoons cider vinegar
- 2 tablespoons of honey
- 1 tablespoon of mustard
- 1 cup of mayonnaise
Cut the zucchini in half and then in thirds, down and across, to make 18 sticks out of each zucchini. (I did not do the proper math so we had like… a bajillion of these, oops!) Once you get all your zucchini cut, place them in a colander with salt and let them drain their excess water for at least an hour, this will help them get that crunchy finish. While this is happening, go ahead and sauté the onions in butter that you will use for your sauce ( you want them pretty well done and very dark brown)
Then add the onions, apple cider vinegar, honey, and mustard to a food processor and mix until fairly smooth. Then add the blended mixture to the mayonnaise and mix well.
Next its time to coat the zucchini so mix the panko bread crumbs, parmesan cheese, and italian herbs together. Then dip each stick in an egg wash and coat with the mixture. Once you have coated all the sticks, bake them at 425 for 12 to 15 minutes. Let cool and then serve!