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-> [Appetizers, Eggplant, Fried, Low-calorie, Squash, Vegetables] -> [Low-calorie fried squash or eggplant Recipe] |
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Low-calorie fried squash or eggplant
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| Artist: |
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| Categories: |
Appetizers, Eggplant, Fried, Low-calorie, Squash, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| | Summer squash, * see note | | 2
| tbsp | Low calorie italian salad | | | -dressing | | 3
| tbsp | Bread crumbs, italian-style | | 3
| tbsp | Romano cheese, grated |
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Procedures:
| 1 | Recipe by: jo anne merrill preparation time: 0:10 * use 2 medium yellow summer squash or zucchini or medium eggplant. | | 2 | Cut squash or zucchini into ?inch slices. | | 3 | Place in plastic bag, add the italian dressing and shake to coat thoroughly. | | 4 | Into a separate bag place the cheese and bread crumbs. | | 5 | Add the coated vegetables slices, close bag, and shake to coat. | | 6 | Using a non-stick pan sprayed with cooking spray, add the vegetables in a single layer. | | 7 | Bake in preheated 450 degree oven for 5-7 minutes, just until tender-crisp. | | 8 | If using eggplant, slice into ?inch thick slices. | | 9 | Moisten with the italian dressing, and roll in the cheese-bread crumb mixture. | | 10 | Bake for 5-6 minutes at 475 degrees, turn and bake other side for about 5 more minutes. |
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