Low-Calorie "Fried" Squash or Eggplant
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INGREDIENTS 2 summer squash (use medium yellow, zucchini, or eggplant)
2 tablespoons low-calorie Italian salad dressing
3 tablespoons Italian-style bread crumbs
3 tablespoon Romano cheese, gratedCut squash or zucchini into 1/4-inch slices. Place in a plastic bag, add the Italian dressing and shake to coat thoroughly.
Into a separate bag, place the cheese and bread crumbs. Add the coated vegetable 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 a preheated 450 degree oven for 5 to 7 minutes, just until tender-crisp.
NOTE - If using eggplant, slice into 3/4-inch slices. Moisten with the Italian dressing, and roll in the cheese-bread crumb mixture. Bake 5 to 6 minutes at 475 degrees, turn and bake other side for about 5 more minutes.