Directions:
- Preheat oven to 400F(200C).
- In shallow bowl combine buttermilk, butter and mustard.
- In plastic bag combine bread crumbs, Parmesan cheese and parsley.
- Slice zucchini and onion 1 inch (2.5cm) 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.
- DIJON DIP Combine all ingredients. Yield: 1 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 48.29 Kcal (202 kJ) | ||
| Calories from fat | 17.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.91g | 3% | |
|---|---|---|---|
| Cholesterol | 4.87mg | 2% | |
| Sodium | 55.66mg | 2% | |
| Potassium | 102.01mg | 2% | |
| Total Carbs | 5.75g | 2% | |
| Sugars | 1.7g | 7% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 46.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 96.59 Kcal (404 kJ) | ||
| Calories from fat | 34.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 3% | |
|---|---|---|---|
| Cholesterol | 9.73mg | 2% | |
| Sodium | 111.32mg | 2% | |
| Potassium | 204.04mg | 2% | |
| Total Carbs | 11.5g | 2% | |
| Sugars | 3.39g | 7% | |
| Dietary Fiber | 1.53g | 3% | |
| Protein | 4.56g | 5% | |
| Vitamin C | 2.7mg | 2% | |
| Iron | 1mg | 3% | |
| Calcium | 92.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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