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Recipe Summary

Yield:
6 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut each squash and zucchini lengthwise into 4 slices; set aside.

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  • Combine eggs and water, stirring well. Combine breadcrumbs and next 5 ingredients; stir well. Brush squash and zucchini slices with egg mixture. Dredge in breadcrumb mixture, covering vegetables completely; reserve remaining breadcrumb mixture.

  • Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini to skillet; cook2 to 3 minutes on each side or until lightly browned. Alternately layer squash and zucchini in a 13- x 9-x 2-inch baking dish coated with cooking spray.

  • Pour tomato over squash and zucchini. Top with remaining breadcrumb mixture. Cover and bake at 350° for 35 minutes. Uncover and sprinkle with Romano cheese. Bake 25 minutes. Let stand 10minutes before serving.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

233 calories; calories from fat 29%; fat 8.5g; saturated fat 3.6g; mono fat 3.3g; poly fat 0.8g; protein 13.6g; carbohydrates 28.1g; cholesterol 86mg; sodium 389mg.
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