Low-calorie \"fried\" squash or eggplant
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Summer squash -- * see note | |
| 2 | tablespoons | Low calorie Italian salad |
| Dressing | ||
| 3 | tablespoons | Bread crumbs -- |
| Italian-style | ||
| 3 | tablespoons | Romano cheese -- grated |
Directions
* Use 2 medium yellow summer squash OR zucchini OR medium eggplant.
Cut squash or zucchini into ¼-inch slices. Place in plastic bag, add the Italian dressing and shake to coat thoroughly.
Into a separate bag place the cheese and bread crumbs. Add the coated vegetables slices, close bag, and shake to coat. Using a non-stick pan sprayed with cooking spray, add the vegetables in a single layer.
Bake in preheated 450 degree oven for 5-7 minutes, just until tender-crisp.
If using eggplant, slice into ¾-inch thick slices. Moisten with the Italian dressing, and roll in the cheese-bread crumb mixture. Bake for 5-6 minutes at 475 degrees, turn and bake other side for about 5 more minutes.
Recipe By : Jo Anne Merrill