Bistro breaded vegetables
Fat free skim milk
Reduced calorie mayonnaise
1 large, lightly beaten
2 cup(s), florets (about 12 pieces)
12 medium, stems removed
1 medium, cut into 12 (1⁄2-inch-thick) slices
Dried plain breadcrumbs
Grated Parmesan cheese
¼ 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.