Oven-Fried Vegetables

So much easier to prepare than deep-fried vegetables, these baked treats can serve as a low-calorie appetizer or a side dish.


Oven-Fried Vegetables

by 7  people


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Servings: 4
Serving size: 1/2  cup
Prep Time: 10 mins
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Ingredients
  •  
    Nonstick spray coating
  • 1/4  cup 
    fine dry bread crumbs
  • 1   tablespoon 
    grated Parmesan cheese
  • 1/8  teaspoon 
    paprika
  • 2   cups 
    1/4-inch-thick zucchini slices, onion rings, or cauliflower flowerets
  • 2   tablespoons 
    reduced-calorie Italian salad dressing
Directions
1.
Spray a cold cookie sheet with nonstick spray coating. Set aside.
2.
In a 9-inch pie plate stir together bread crumbs, Parmesan cheese, and paprika until well mixed. In a medium mixing bowl place zucchini, onion rings, or cauliflower. Drizzle vegetables with salad dressing; toss until coated. Then, roll vegetables in crumb mixture until coated. Place the coated vegetables in a single layer on the prepared cookie sheet.
3.
Bake vegetables in a 450 degree F oven for 9 to 11 minutes or until golden. Makes 4 (1/2-cup) servings.
Nutrition information
Per Serving: cal. (kcal) 51, Fat, total (g) 2, chol. (mg) 2, carb. (g) 7, pro. (g) 2, sodium (mg) 79, Percent Daily Values are based on a 2,000 calorie diet
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