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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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This recipe came from Betty Crocker. When I saw it, I knew I had to have it. We had these in a restaurant as an appetizer one time and they were very good. It is also a way to get kids to eat more vegetables because they can choose their kind of dip. Since it is baked and not fried, it also saves on the fat and calories....depending on what you use for a dip...lol. Ingredients:
3/4 cup corn flake crumbs |
2 tablespoons grated romano cheese |
1/8 teaspoon garlic powder (we use more because we love garlic) |
1/8 teaspoon cayenne pepper |
2 egg whites |
2 tablespoons water |
2 small zucchini, and yellow squash cut into 1/4 inch slices |
1 cup cauliflower floret (not too little) |
1 cup broccoli floret (not too little) |
1 cut halved white button mushrooms |
1 (8 ounce) can pizza sauce, warmed (sometimes i use hunts four cheese shaghetti sauce or heinz bottled chili sauce for seafood but you c) |
Directions:
1. Preheat oven to 400.
2. In small bowl combine cornflake crumbs, cheese, garlic powder, and cayenne pepper.
3. In another bowl, beat together egg whites and the water.
4. Dip zucchini, cauliflower, broccoli and mushrooms into egg white mixture
5. Roll in crumb mixture to coat.
6. Place in single lalyer on greased baking sheet and bake for 8-10 minutes until crumb coating is golden.
7. Serve with warm pizza sauce or sauce that you like for dipping.
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