Zucchini Sticks with Lemon Dill Dipping Sauce

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I have a confession to make:

I'm addicted to fried zucchini.  It's an ugly, ugly thing.

The pizza shop down the road makes it.  Sometimes that's all I'll get for dinner when we order from there.

And frankly, what I enjoy almost as much as the zucchini is the sauce that comes with it.  Oh, yum.

Finally, it occurred to me that I should try to figure out how to make this myself, only baked instead of fried.  So I did!

One zucchini was cut in half, and then into sticks.

One bowl met two beaten eggs, and a plate met two cups of bread crumbs mixed with salt and pepper.

Sticks were coated and lined up on a greased cookie sheet.  30 minutes later at 375 degrees and they were golden and wonderful!

While the zucchini was baking (and being flipped halfway through the bake time), I made my sauce.

This sauce is epic.  Maybe it's just me, but I really don't think so.  It's all about the sauce.

1 cup of sour cream, 1/2 cup of mayonnaise, 1/2 a lemon (juiced) and 2 teaspoons of dried dill...lordy.

I used a dill mix because, well, that's all I had.  It contains garlic, which is awesome.  If I had garlic powder I would have used that as well.  Oh, and incidentally, I am violently in love with dill so 1 teaspoon might do ya just fine.  But I went with 2.

Now allow me to warn you: This sauce is so good, you'll find yourself making up excuses to use it.  It goes well on boiled potatoes, in case you were wondering.  You'll ask yourself why you don't grill more salmon.

You might even cut up raw veggies to dip.  Even if you never eat raw veggies as a rule except in salad.  It's that powerful.

So see? These zucchini sticks are no longer fried and are leading me towards a life of eating even more vegetables.  They work on so many levels.

I can't believe it.  I managed to healthify a previously fried treat to which I'm addicted.  Go, me!

Give this one a shot - you'll thank me later.

Enjoy!