Kids and adults alike enjoy a crunchy and cheesy coating on zucchini, carrots, broccoli, and other vegetables.
Recipe from Better Homes and Gardens
5 to 6
Nonstick cooking spray
1 egg yolk
1/4 cup milk
1/2 cup seasoned fine dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted (optional)
4 cups vegetables, such as 1/4-inch-thick sliced zucchini, peeled baby carrots, broccoli flowerets, and/or green beans
3/4 cup bottled ranch salad dressing
Shredded cheddar cheese
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.
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.
Per Serving: cal. (kcal) 271, Fat, total (g) 22, chol. (mg) 51, sat. fat (g) 4, carb. (g) 14, Monosaturated fat (g) 1, Polyunsaturated fat (g) 12, fiber (g) 1, sugar (g) 3, pro. (g) 5, vit. A (IU) 242.95, vit. C (mg) 11.22, Thiamin (mg) 0.1, Riboflavin (mg) 0.24, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 662, Potassium (mg) 304, calcium (mg) 90.87, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products