Low-calorie "fried" Squash Or Eggplant Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2: Summer squash, * see note
2 tbsp: Low calorie Italian salad,
Dressing,
3 tbsp: Bread crumbs --,
Italian-style,
3 tbsp: Romano cheese, grated
Directions:
* Use 2 medium yellow summer squash OR zucchini OR medium eggplant.
Cut squash or zucchini into 1/4-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 3/4-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
Source from luhu.jp
Cut squash or zucchini into 1/4-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 3/4-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
Source from luhu.jp