Dijon Dippers - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

Bowl
Plastic bag
Cutting board and knife
Baking sheet

Ingredients

1/4 cup (50 mL) buttermilk
2 Tbsp (30 mL) butter, melted
2 Tbsp (30 mL) Dijon mustard
1 cup (250 mL) fine dry whole wheat bread crumbs
1/2 cup (125 mL) grated parmesan cheese
1 tsp (5 mL) dried parsley
1 large zucchini
1 sweet white onion
12 large fresh mushrooms

Directions

Preheat oven to 400°F (200°C).
In a shallow bowl, combine buttermilk, butter and mustard.
In a plastic bag, combine bread crumbs, parmesan cheese and parsley.
Slice zucchini and onion 1 inch (2.5 cm) thick.
Separate onion into rings.
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.
Serve with Dijon Dip.