Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 1 : 00 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
- 1/2 pound Zucchini squash - two squash
- 1/4 cup Cornmeal - I use the yellow version
- 1/4 cup Oat Bran
- 1 teaspoon Kosher salt
- 1 tablespoon Cajun spice mix - salt free (or don't add salt)
- 1/2 cup Buttermilk - low fat if you wish
-- Oven spray oil --
Preparation
Slice the squash on a diagonal into 1/2 - 3/4 inch rounds. Par-boil them for 3-4 minutes to tenderize (but not completely cook) them. Drain and let them dry for a few minutes on paper towel.
Place the buttermilk in a shallow bowl. Put the cornmeal and bran in a plastic bag. Add the salt and Cajun spice to the meal mixture and shake the bag to mix.
Pre-heat oven to 400 Lightly spray a cookie sheet
Dip each piece of zucchini in buttermilk to coat it then drop it in the bag. When you have a few pieces in the bag, close it and shake to coat the squash. Place the coated pieces on the cookie sheet.
When all zucchini are breaded spray them lightly with oil to help with browning.
Bake them for about 15 minutes until they are golden brown.
Each (about 6 piece) serving contains:
Cals: 39, Fat Cals: 7, TotFat: 1g
Chol: 1mg, Na: 624mg, K: 244mg
Total Carbs: 8g, Fiber: 2g, Sugars: 3g
Protein: 3g, NetCarbs: 6g
