Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Pumpkin | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 summer squash, * see note
- 2 tbsp low calorie italian salad
- -dressing
- 3 tbsp bread crumbs, italian-style
- 3 tbsp romano cheese, grated
- =
Directions
Recipe by: jo anne merrill preparation time: 0:10 * use 2 medium yellow summer squash or zucchini or medium eggplant. Cut squash or zucchini into ¼-inch slices. Place in plastic bag, add the italian dressing and shake to coat thoroughly. Into a separate bag place the cheese and bread crumbs. Add the coated vegetables slices, close bag, and shake to coat. Using a non-stick pan sprayed with cooking spray, add the vegetables in a single layer. Bake in preheated 450 degree oven for 5-7 minutes, just until tender-crisp. If using eggplant, slice into ¾-inch thick slices. Moisten with the italian dressing, and roll in the cheese-bread crumb mixture. Bake for 5-6 minutes at 475 degrees, turn and bake other side for about 5 more minutes.