Low-calorie Fried Squash or Eggplant

Description

Recipe by: Jo Anne Merrill

• preparation time: 0:10

Ingredients

• 2 summer squash (2 medium yellow summer squash or zucchini or medium eggplant)
• 2 tbsp low-calorie Italian salad dressing
• 3 tbsp bread crumbs, Italian-style
• 3 tbsp romano cheese, grated

Directions

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.