Oven Fried Vegetables Recipe
Ingredients
| Nonstick spray coating | 1 | |
| Fine dry bread crumbs | 1⁄4 Cup (4 tbs) | |
| Grated parmesan cheese | 1 Tablespoon | |
| Paprika | 1⁄8 Teaspoon | |
| Zucchini slices/Onion rings/cauliflower flowerets | 2 Cup (32 tbs) (1/4 Inch Thick) | |
| Reduced calorie italian salad dressing | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 177 Calories from Fat 62
% Daily Value*
Total Fat 7 g10.9%
Saturated Fat 3.1 g15.4%
Trans Fat 0 g
Cholesterol 13.2 mg4.4%
Sodium 434.5 mg18.1%
Total Carbohydrates 20 g6.6%
Dietary Fiber 3.5 g14.1%
Sugars 6.4 g
Protein 11 g21.1%
Vitamin A 17.8% Vitamin C 71%
Calcium 22.8% Iron 9.7%
*Based on a 2000 Calorie diet
Directions
Set aside.
In a 9 inch pie plate stir together bread crumbs, Parmesan cheese, and paprika till well mixed.
In a medium mixing bowl place zucchini, onion rings, or cauliflower.
Drizzle vegetables with salad dressing; toss till coated.
Then, roll vegetables in crumb mixture till coated.
Place the coated vegetables in a single layer on the prepared baking sheet.
Bake vegetables in a 450° oven for 9 to 11 minutes or till golden.
Chef
