Oven Fried Vegetable Snacks
Serve with fat free ranch dressing for dipping.
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.
(without dip): 48 Calories
1g Fat (15.4% calories from fat)
1g Dietary Fiber
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.
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