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Low-calorie Fried Squash or Eggplant

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Description Edit

Recipe by: Jo Anne Merrill

  • preparation time: 0:10

Ingredients Edit

Directions Edit

  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.

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