| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
|
Summer squash — * see note |
| 2 |
tb |
Low calorie Italian salad |
|
|
Dressing |
| 3 |
tb |
Bread crumbs — |
|
|
Italian-style |
| 3 |
tb |
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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