Oven-Fried Vegetables
Recipe from
Better Homes and Gardens
So much easier to prepare than deep-fried vegetables, these baked treats can serve as a low-calorie appetizer or a side dish.
Servings:
Makes 4
Prep Time:
10 mins
Total Time:
19 mins
Ingredients
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Nonstick spray coatingsee savings
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1/4 cupfine dry bread crumbssee savings
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1 tablespoongrated Parmesan cheesesee savings
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1/8 teaspoonpaprikasee savings
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2 cups1/4-inch-thick zucchini slices, onion rings, or cauliflower floweretssee savings
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2 tablespoonsreduced-calorie Italian salad dressingsee savings
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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: Calories 51, Total Fat 2 g, Cholesterol 2 mg, Sodium 79 mg, Carbohydrate 7 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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