Baked Green Tomatoes and Zucchini

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 cup low-fat buttermilk
  • About 1/2 teaspoon hot sauce (10 drops)
  • 1 egg white
  • 1 cup cornmeal
  • 1/4 teaspoon sea salt
  • 2 large green tomatoes, cut into 1/4-inch-thick slices
  • 1 zucchini, cut into 1/4-inch-thick slices
  • Nonstick cooking spray
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.


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