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

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