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
I also did come rings of sweet onion at the same time. Pretty good stuff.
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 1.2mg||0 %|
|Sodium 337.7mg||12 %|
|Potassium 407.1mg||11 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 20.2g|
|Protein 6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 110
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