Ingredients Nutrition


  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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