Recipe courtesy of Not My Mama's Meals
Save Recipe Print
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper. 

Combine the buttermilk, hot sauce and egg white in a pie dish. Mix the cornmeal and salt in another pie dish. Dip the tomato and zucchini slices into the buttermilk mixture, and then into the cornmeal, gently turning to coat. 

Spray a large nonstick skillet with nonstick cooking spray over medium-high heat. Add half the tomato and zucchini slices in a single layer and cook until browned on both sides, 3 to 4 minutes.

Transfer the slices to the baking sheet and bake until the tomatoes and zucchini are golden brown on both sides, about 8 minutes. Wipe the skillet clean and repeat with remaining vegetable slices. Serve hot. 

SERVES: 4 (SIDE); Calories: 93; Total Fat: 1 grams; Saturated Fat: 0 grams; Protein: 4 grams; Total carbohydrates: 19 grams; Sugar: 6 grams; Fiber: 3 grams; Cholesterol: 1 milligrams; Sodium: 112 milligrams

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Baked Brown Rice

Recipe courtesy of Alton Brown

Twice-Baked New Potatoes

Recipe courtesy of Ree Drummond

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Tomatoes Roasted with Pesto

Recipe courtesy of Ina Garten

Creamed Spinach Stuffed Tomatoes

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword