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Vegetable Crispers Recipe
|Dry bread crumbs||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Tarragon leaves||1 Teaspoon, crushed|
|Broccoli flowerets||1 Cup (16 tbs)|
|Cauliflower flowerets||1 Cup (16 tbs)|
|Zucchini||1 Medium, sliced 1/2 inch thick|
|Whole mushrooms||12 Small|
|Butter||1⁄2 Cup (8 tbs), melted|
Serving size: Complete recipe
Calories 1487 Calories from Fat 1072
% Daily Value*
Total Fat 122 g187.8%
Saturated Fat 74.8 g374%
Trans Fat 0 g
Cholesterol 324.2 mg
Sodium 2282.3 mg95.1%
Total Carbohydrates 55 g18.3%
Dietary Fiber 9.6 g38.3%
Sugars 11.2 g
Protein 54 g107.5%
Vitamin A 171.3% Vitamin C 251.5%
Calcium 128.5% Iron 43.1%
*Based on a 2000 Calorie diet
Taking several pieces at a time, dip broccoli, cauliflower, zucchini and mushrooms in melted butter.
Place into plastic bag with crumb mixture and shake to coat evenly.
Repeat until all vegetables are coated.
Arrange in single layer in 2-quart oblong glass baking dish.
Cover with paper towel.
Microwave at high (10) 3 to 5 minutes until tender.
Some vegetables may cook faster than others.
Remove vegetables as they become tender.