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Vegetable Crispers

Microwave.Lady's picture
  Dry bread crumbs 3⁄4 Cup (12 tbs)
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
  Tarragon leaves 1 Teaspoon, crushed
  Paprika 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Broccoli flowerets 1 Cup (16 tbs)
  Cauliflower flowerets 1 Cup (16 tbs)
  Zucchini 1 Medium, sliced 1/2 inch thick
  Whole mushrooms 12 Small
  Butter 1⁄2 Cup (8 tbs), melted

Combine bread crumbs, Parmesan cheese, tarragon, paprika, salt and pepper in plastic bag.
Taking several pieces at a time, dip broccoli, cauliflower, zucchini and mushrooms in melted butter.
Place into plastic bag with crumb mixture and shake to coat evenly.
Repeat until all vegetables are coated.
Arrange in single layer in 2-quart oblong glass baking dish.
Cover with paper towel.
Microwave at high (10) 3 to 5 minutes until tender.
Some vegetables may cook faster than others.
Remove vegetables as they become tender.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1487 Calories from Fat 1072

% Daily Value*

Total Fat 122 g187.8%

Saturated Fat 74.8 g374%

Trans Fat 0 g

Cholesterol 324.2 mg108.1%

Sodium 2282.3 mg95.1%

Total Carbohydrates 55 g18.3%

Dietary Fiber 9.6 g38.3%

Sugars 11.2 g

Protein 54 g107.5%

Vitamin A 171.3% Vitamin C 251.5%

Calcium 128.5% Iron 43.1%

*Based on a 2000 Calorie diet

Vegetable Crispers Recipe