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Tantalize your tastebuds with this appetizer. Don't wait for company—kids love this too!

Yield:
26 servings
Prep time:
25 minutes
Cook time:
6 minutes

Recipe by Dairy Farmers of Manitoba

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

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a shallow bowl, combine buttermilk, butter and mustard.
  3. In a plastic bag, combine bread crumbs, parmesan cheese and parsley.
  4. Slice zucchini and onion 1 inch (2.5 cm) thick.
  5. Separate onion into rings.
  6. Dip vegetables into buttermilk mixture then breadcrumb mixture to coat.
  7. Place on non-stick or lightly greased baking sheet. Bake about 6 minutes or until golden.
  8. Serve with Dijon Dip.

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