Low-calorie Fried Squash or Eggplant

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Recipe by: Jo Anne Merrill

  • preparation time: 0:10



  1. Cut squash or zucchini into ¼-inch slices.
  2. Place in plastic bag, add the Italian dressing and shake to coat thoroughly.
  3. Into a separate bag place the cheese and bread crumbs.
  4. Add the coated vegetables slices, close bag, and shake to coat.
  5. Using a non-stick pan sprayed with cooking spray, add the vegetables in a single layer.
  6. Bake in preheated 450°F oven for 5 – 7 minutes, just until tender-crisp.
  7. If using eggplant, slice into ¾-inch thick slices.
  8. Moisten with the Italian dressing, and roll in the cheese-bread crumb mixture.
  9. Bake for 5 – 6 minutes at 475°F, turn and bake other side for about 5 more minutes.