| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Vegetables | 4 | Servings |
INGREDIENTS
| 2 | Summer squash, * see note | |
| 2 | T | Low calorie Italian salad |
| Dressing | ||
| 3 | T | Bread crumbs |
| Italian-style | ||
| 3 | T | Romano cheese, grated |
INSTRUCTIONS
Use 2 medium yellow summer squash OR zucchini OR medium eggplant. Cut squash or zucchini into 1/4-inch slices. Place in plastic bag, add the Italian dressing and shake to coat thoroughly. Into a separate bag place the cheese and bread crumbs. Add the coated vegetables 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 preheated 450 degree oven for 5-7 minutes, just until tender-crisp. If using eggplant, slice into 3/4-inch thick slices. Moisten with the Italian dressing, and roll in the cheese-bread crumb mixture. Bake for 5-6 minutes at 475 degrees, turn and bake other side for about 5 more minutes. Recipe By : Jo Anne Merrill From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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