Bistro breaded vegetables
1
Points®
Total time: 42 min • Prep: 12 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
Who says breaded veggies have to be deep-fried to taste good? This baked version is so delicious you’ll never miss the oil, and certainly not the fat. The key to getting the crisp exterior here is giving the breadcrumbs something to cling to. The milk-mayo-egg white mixture serves as a protein-rich creamy binder (one barely a trace of fat) that is like a savory glue for the crunchy, seasoned coating. If serving these as an appetizer, set out a bowl of our Greek Yogurt Ranch Dip.
Ingredients
Fat free skim milk
0.5 cup(s)
Reduced calorie mayonnaise
2 Tbsp
Egg whites
1 large
Cauliflower
2 cup(s), chopped
Cremini mushroom(s)
12 medium
Uncooked zucchini
1 medium
Dried plain breadcrumbs
0.5 cup(s)
Grated Parmesan cheese
0.25 cup(s)
Paprika
1 tsp
Dried tarragon
0.5 tsp
Table salt
0.25 tsp
Black pepper
0.25 tsp
Instructions
1
Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray.
2
Combine the milk, mayonnaise, and egg white in a large bowl. Add the cauliflower, mushrooms, and zucchini; toss to coat.
3
Place the bread crumbs, cheese, paprika, tarragon, salt, and pepper in a zip-close plastic bag. Add the cauliflower, mushrooms, and zucchini, in batches, shaking the bag to coat all sides. Arrange the vegetables in one layer on the baking sheet. Spray the top of the vegetables lightly with nonstick spray. Bake, turning once halfway through cooking time, until the vegetables are tender and golden, about 30 minutes. Serve at once. Yields 3 pieces per serving.
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