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.