Recipe by: Dairy Farmers of Manitoba

Tantalize your tastebuds with this appetizer. Don't wait for company—kids love this too!

Yield: 26 servings
Prep time: 25 minutes
Cook time: 6 minutes

---

Equipment

bowl

plastic bag

cutting board and knife

baking sheet

Ingredients

1/4 cup (50 mL) buttermilk

2 Tbsp. (25 mL) butter, melted

2 Tbsp. (25 mL) Dijon mustard

1 cup (250 mL) fine dry whole wheat bread crumbs

1/2 cup (125 mL) grated parmesan cheese

1 tsp. (5 mL) dried parsely

1 large zucchini

1 sweet white onion

12 large fresh mushrooms

Instructions

1. Preheat oven to 400°F (200°C).
2. In a shallow bowl, combine buttermilk, butter and mustard.
3. In a plastic bag, combine bread crumbs, parmesan cheese and parsley.
4. Slice zucchini and onion 1 inch (2.5 cm) thick.
5. Separate onion into rings.
6. Dip vegetables into buttermilk mixture then breadcrumb mixture to coat.
7. Place on non-stick or lightly greased baking sheet. Bake about 6 minutes or until golden.
8. Serve with Dijon Dip.