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.

Per Serving (without dip): 48 Calories
1g Fat (15.4% calories from fat)
2g Protein
8g Carbohydrate
1g Dietary Fiber
1mg Cholesterol
87mg Sodium
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.

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