Dijon Dippers

• 14 cup buttermilk
• 2 tablespoons butter, melted
• 2 tablespoons Dijon mustard
• 1 cup fine whole wheat bread crumbs
• 12 cup parmesan cheese, grated
• 1 teaspoon dried parsley
• 1 large zucchini
• 1 sweet white onion
• 12 large fresh mushrooms
• 1 cup low-fat plain yogurt
• 14 cup green onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard

1. Preheat oven to 400F(200C).
2. In shallow bowl combine buttermilk, butter and mustard.
3. In plastic bag combine bread crumbs, Parmesan cheese and parsley.
4. Slice zucchini and onion 1 inch (2.5cm) 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.
8. Bake about 6 minutes or until golden.
9. Serve with Dijon Dip.
10. DIJON DIP Combine all ingredients.
11. Yield: 1 cup.

buttermilk, butter, mustard, whole wheat bread crumbs, parmesan cheese, parsley, zucchini, sweet white onion, mushrooms, lowfat plain yogurt, green onion, clove garlic, mustard

Taken from www.food.com/recipe/dijon-dippers-4847 (may not work)