Veggie Nuggets

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



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Ingredients
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    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

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
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
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