| 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
A Message from our Provider:
“All suffering can be traced back to people disobeying God”