Total Time
23mins
Prep 15 mins
Cook 8 mins

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 Nutrition

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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