1/4 c. fine dry bread crumbs
1 tbsp. grated Parmesan cheese
1/8 tsp. paprika
2 x 1/4-inch thick zucchini slices, onion rings, cauliflower or any vegetables you like
2 tbsp. reduced-calorie Italian salad dressing (Ranch dressing is good on these)

You will also need nonstick spray coating. Spray a cold baking sheet with nonstick spray coating; set aside.

In a 9-inch pie plate, stir together bread crumbs, Parmesan cheese and paprika until well mixed. In a medium mixing bowl, place vegetables. Drizzle vegetables with salad dressing; toss until coated, then roll vegetables in crumb mixture until coated.

Place the coated vegetables in a single layer on prepared baking sheet.

Bake vegetables in a 450°F oven for 9 to 11 minutes or until golden.

Makes 4 (1/2-cup) servings with only 51 calories and 2 g fat.