| 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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