Oven Fried Zucchini
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1 teaspoon kosher salt
- 1/4 cup oat bran
- 1/2 pound zucchini squash - two squash
- 1/4 cup cornmeal - i use the yellow version
- cajun spice mix - salt free (or don't add salt)
- 1/2 cup buttermilk - low fat if you wish
- oven spray oil
- Carbohydrate 23.5820778720931 g
- Cholesterol 1.22500000156089 mg
- Fat 1.73109618606367 g
- Fiber 3.33968947047189 g
- Protein 5.98723165758394 g
- Saturated Fat 0.427965208679404 g
- Serving Size 1 1 Serving (116g)
- Sodium 337.70962143129 mg
- Sugar 20.2423884016212 g
- Trans Fat 0.230619134337289 g
- Calories 110 calories
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
