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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 26 |
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Ingredients:
1/4 cup buttermilk |
2 tablespoons butter, melted |
2 tablespoons dijon mustard |
1 cup fine whole wheat bread crumbs |
1/2 cup parmesan cheese, grated |
1 teaspoon dried parsley |
1 large zucchini |
1 sweet white onion |
12 large fresh mushrooms |
1 cup low-fat plain yogurt |
1/4 cup green onion, finely chopped |
1 clove garlic, minced |
1 teaspoon dijon mustard |
Directions:
1. Preheat oven to 400F(200C).
2. In shallow bowl combine buttermilk, butter and mustard.
3. In plastic bag combine bread crumbs, Parmesan cheese and parsley.
4. Slice zucchini and onion 1 inch (2.5cm) thick. Separate onion into rings.
5. Dip vegetables into buttermilk mixture then breadcrumb mixture to coat. Place on non-stick or lightly greased baking sheet. Bake about 6 minutes or until golden.
6. Serve with Dijon Dip.
7. DIJON DIP Combine all ingredients. Yield: 1 cup.
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