Veggie Nuggets
Recipe from Better Homes and Gardens

Kids and adults alike enjoy a crunchy and cheesy coating on zucchini, carrots, broccoli, and other vegetables.


Veggie Nuggets

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Servings: Makes 5 to 6 servings.
Prep Time: 20 mins
Total Time: 35 mins
Related Categories: Broccoli, Carrots, Green Beans, Quick and Easy, Quick and Easy Dishes For Kids, Quick and Easy Lunches, Quick and Easy Snacks, Ranch Salad Dressing, Zucchini
 
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Ingredients
  •  
    Nonstick cooking spray
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  • 1 
    egg yolk
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  • 1/4  cup
    milk
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  • 1/2  cup
    seasoned fine dry bread crumbs
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  • 1/4  cup
    grated Parmesan cheese
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  • 2  tablespoons
    butter, melted (optional)
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  • 4  cups
    vegetables, such as 1/4-inch-thick sliced zucchini, peeled baby carrots, broccoli flowerets, and/or green beans
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  • 3/4  cup
    bottled ranch salad dressing
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  •  
    Shredded cheddar cheese
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Directions
1.
Lightly coat a baking sheet with cooking spray; set aside. Preheat oven to 400 degrees F. In a shallow dish, whisk together the egg yolk and milk. In another shallow dish, stir together the bread crumbs and Parmesan cheese. Dip vegetables in egg mixture, then in bread crumb mixture to coat. Arrange vegetable pieces on the prepared baking sheet. If desired, drizzle with melted butter.
2.
Bake in the preheated oven for 15 to 20 minutes or until vegetables are tender and golden. Serve warm or cooled with ranch dressing that has been sprinkled with cheddar cheese. Makes 5 to 6 servings.
Nutrition information
Calories 271, Total Fat 22 g, Saturated Fat 4 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 12 g, Cholesterol 51 mg, Sodium 662 mg, Carbohydrate 14 g, Total Sugar 3 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 19%, Calcium 9%, Iron 3%. Percent Daily Values are based on a 2,000 calorie diet
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