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Baked Green Tomatoes and Zucchini

Photo: Baked Green Tomatoes and Zucchini

TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/2 cup low-fat buttermilk
  • About 1/2 teaspoon hot sauce (10 drops)
  • 1 egg white
  • 1 cup cornmeal
  • 1/4 teaspoon sea salt
  • 2 large green tomatoes, cut into 1/4-inch-thick slices
  • 1 zucchini, cut into 1/4-inch-thick slices
  • Nonstick cooking spray
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Directions

Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.

Combine the buttermilk, hot sauce and egg white in a pie dish. Mix the cornmeal and salt in another pie dish. Dip the tomato and zucchini slices into the buttermilk mixture, and then into the cornmeal, gently turning to coat.

Spray a large nonstick skillet with nonstick cooking spray over medium-high heat. Add half the tomato and zucchini slices in a single layer and cook until browned on both sides, 3 to 4 minutes.

Transfer the slices to the baking sheet and bake until the tomatoes and zucchini are golden brown on both sides, about 8 minutes. Wipe the skillet clean and repeat with remaining vegetable slices. Serve hot.

SERVES: 4 (SIDE); Calories: 93; Total Fat: 1 grams; Saturated Fat: 0 grams; Protein: 4 grams; Total carbohydrates: 19 grams; Sugar: 6 grams; Fiber: 3 grams; Cholesterol: 1 milligrams; Sodium: 112 milligrams

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  • on June 23, 2012

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    The texture was ok but lacked all flavor. I would not recommend this at the current recipe. You need to add extra spices and give it some ZIP! I actually added galic and dill and it still did not help. This is not one to be repeated at our house.

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  • on June 03, 2012

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    I love fried green tomatoes but I tried this recipe after seeing it on your show and I loved it. The crunch was amazing I honestly didn't think a fried green tomato could taste good baked but it really was I will be making this as a healthy alternative to the fried from now on

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