Total Time
Prep 20 mins
Cook 11 mins

Ingredients Nutrition

  • nonstick spray coating
  • 14 cup fine dry breadcrumb
  • 1 tablespoon grated parmesan cheese
  • 18 teaspoon paprika
  • 23 cup sliced zucchini
  • 23 cup onion, sliced into rings
  • 23 cup sweet red pepper, cut into strips
  • 2 tablespoons reduced-calorie Italian dressing


  1. Spray a baking sheet with nonstick coating.
  2. Set aside.
  3. In a 9-inch pie plate stir together bread crumbs, Parmesan cheese, and paprika until well mixed.
  4. In a medium mixing bowl place the vegetable slices.
  5. Drizzle vegetables with salad dressing; toss until coated.
  6. Place the coated vegetables in a single layer on the prepared baking sheet.
  7. Bake vegetables in a 450 degree oven for 9-11 minutes or until golden brown.


Most Helpful

I've made this recipe a bunch of times since I first saw it in Better Homes & Garden magazine. That recipe calls for cauliflower instead of the red pepper, but its good either way or with both. As Shahana noted, the recipe is missing a step. Step 5 of this recipe should also say "Then, roll vegetables in crumb mixture until coated". Also I use them with different dipping sauces since they are more like appetizer pieces. Thanks for sharing.

Sassy in da South January 06, 2009

This is excellent. Right amount of crispy and flavor. I left out the dressing and added a few more italian spices.

msmuppet1 January 05, 2009

These were quite good taste but the recipe is missing a step. It doesn't say when the breading is put on the vegetables. I did after glazing with the dressing but not particularly sucessful. I also found that I had to put them under the broiler to brown.

Shahana April 28, 2008

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