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Add a photoServings: 8
Ingredients
- 1/3 c. Cornmeal
- 1/3 c. Grated parmesan cheese
- 3 Tbsp. Flour
- 1/2 c. Buttermilk
- 2 lrg Yellow squash, sliced diagonally
- 2 med Zucchini, sliced diagonally
Directions
- 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 mix: turn to coat well. Place on a greased baking sheet. Coat squash well with extra virgin olive oil cooking spray. Bake 20 mins, turning once, or possibly till golden. If you have leftovers do not reheat in a microwave or possibly they will get soggy. Instead bake a 350 degrees for 10 mins. or possibly till heated through and crisp.
- NOTES : Variation-This recipe is also good with tomatoes or possibly eggplant.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 8 servings | |
| Calories 79 | |
| Calories from Fat 15 | 19% |
| Total Fat 1.7g | 2% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 86mg | 4% |
| Potassium 364mg | 10% |
| Total Carbs 12.51g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.38g | 2% |
| Protein 4.38g | 7% |
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