1 cup super-fine
dry Italian seasoned breadcrumbs
4 tablespoon grated Parmesan cheese
1/2 teaspoon paprika
8 cups 1/4-inch-thick zucchini slices, onion rings, or cauliflower
flowerets and large button mushrooms
8 tablespoons reduced-calorie Italian salad dressing
Spray a nonstick cookie sheet with cooking oil spray.
In a low wide bowl, stir together breadcrumbs, Parmesan cheese, and paprika
until well mixed. Place sliced zucchini, onion rings, or cauliflower in
a mixing bowl and drizzle vegetables with salad dressing. Toss vegetables
until coated. Then, roll vegetables in crumb mixture until coated. Place
the coated vegetables in a single layer on the prepared cookie sheet.
*Hint - watch the
mushrooms closely, they cook a little faster than the rest of the veggies.
Bake vegetables in a 450 degree F oven for 10 to 11 minutes or until golden.
Turn once during baking. Serve with fat free ranch dip for dipping.