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Ingredientes
- 2 x Summer squash -- * see note
- 2 Tbsp. Low calorie Italian salad Dressing
- 3 Tbsp. Bread crumbs -- Italian-style
- 3 Tbsp. Romano cheese -- grated
Direcciones
- * Use 2 medium yellow summer squash Or possibly zucchini Or possibly medium eggplant.
- Cut squash or possibly zucchini into 1/4-inch slices. Place in plastic bag, add in the Italian dressing and shake to coat thoroughly. Into a separate bag place the cheese and bread crumbs. Add in the coated vegetables slices, close bag, and shake to coat. Using a non-stick pan sprayed with cooking spray, add in the vegetables in a single layer. Bake in preheated 450 degree oven for 5-7 min, just till tender-crisp. If using eggplant, slice into 3/4-inch thick slices. Moisten with the Italian dressing, and roll in the cheese-bread crumb mix. Bake for 5-6 min at 475 degrees, turn and bake other side for about 5 more min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 80 | |
| Calories from Fat 30 | 38% |
| Total Fat 3.42g | 4% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 300mg | 13% |
| Potassium 266mg | 8% |
| Total Carbs 7.54g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.79g | 2% |
| Protein 5.33g | 9% |
