| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | *, Appetizers, Vegetables | 8 | Servings | |
INGREDIENTS
| 1/3 | c | Cornmeal |
| 1/3 | c | Grated parmesan cheese |
| 3 | tb | Flour |
| 1/2 | c | Buttermilk |
| 2 | lg | Yellow squash; sliced diagonally |
| 2 | md | Zucchini; sliced diagonally |
INSTRUCTIONS
Heat oven to 425 degrees. In a pie plate, combine cornmeal, parmesan cheese and flour. Place buttermilk in a med. bowl. Dip squash in buttermilk; allow excess to drip off. Dredge in cornmeal mixture: turn to coat well. Place on a greased baking sheet. Coat squash well with olive oil cooking spray. Bake 20 mins, turning once, or until golden brown. If you have leftovers don't reheat in a microwave or they will get soggy. Instead bake a 350 degrees for 10 mins. or until heated through and crisp. For Women First Magazine-Sept. 8, 1997 Formatted for Mastercook by Carol Floyd-c.floyd@arnprior.com NOTES : Variation-This recipe is also good with tomatoes or eggplant. Recipe by: For Women First Magazine-Sept. 8, 1997 Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@arnprior.com> on Apr 14, 1998
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