Bistro Breaded Vegetables
- Total Time
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.
fat free skim milk½ cup(s)
light mayonnaise2 Tbsp
egg white(s)1 large, lightly beaten
uncooked cauliflower2 cup(s), florets (about 12 pieces)
cremini mushroom(s)12 medium, stems removed
uncooked zucchini1 medium, cut into 12 (1/2-inch-thick) slices
dried plain breadcrumbs½ cup(s)
grated Parmesan cheese¼ cup(s)
dried tarragon½ tsp
table salt¼ tsp
black pepper¼ tsp, freshly ground
- Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray.
- Combine the milk, mayonnaise, and egg white in a large bowl. Add the cauliflower, mushrooms, and zucchini; toss to coat.
- 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.