I am a HUGE vegetable lover!! I think I could easily live on vegetables alone (well at least for a while until I really wanted a cupcake). Serve me up a bowl of steamed broccoli with butter spray and salt and pepper any day of the week or a baked potato with pretty much any topping. Or even corn on the cob, any kind of peppers, zucchini anything, cucumbers with homemade ranch or peas and carrots? Yes, I love them all. I'm pretty sure I get my fair share of vegetables.
This is a great way to serve vegetables to your family. My favorite breaded veggies are broccoli and zucchini, but today, I only made broccoli. They always turn out crisp and buttery and very YUMMY!
3/4 - 1 cup dry seasoned bread crumbs
2 Tbl. grated Parmesan cheese
1 egg, lightly beaten
1 Tbl. milk
2-3 c. fresh steamed vegetables (broccoli, cauliflower, carrots, zucchini, etc ...)
1 Tbl. butter, melted
Lightly grease a large casserole dish. In a plastic zip-top bag, combine bread crumbs, Parmesan cheese and pepper. In a small bowl, combine egg and milk. Toss the vegetables in the egg mixture and then in the bread crumb mixture. Put in casserole dish. Sprinkle any extra bread crumbs on top. Melt butter and drizzle over the top of the vegetables. Bake at 400 degrees for about 20 minutes or until golden brown and crisp. Serve plain or with ranch dressing.
Jenn's Notes: I usually use regular seasoned bread crumbs, but this time I used Panko bread crumbs. The Panko crumbs do not stick as well as the regular bread crumbs, but still taste yummy.