Recipe courtesy of Not My Mama's Meals
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

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

Directions

Watch how to make this recipe.

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

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Meatballs with Tomato Sauce

Recipe courtesy of David Rocco

Chicken Masala

Recipe courtesy of Bal Arneson

Homemade Roasted Tomato Soup

Recipe courtesy of Tiffani Thiessen

Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

Recipe courtesy of Bobby Flay

Sun-Dried Tomato and Fennel Stuffing

Recipe courtesy of Tiffani Thiessen

Roasted Zucchini Skins

Recipe courtesy of Bobby Deen

Beef and Bulgur-Stuffed Zucchini

Recipe courtesy of Ellie Krieger

A Supper of Zucchini, Tomatoes, and Basil

Recipe courtesy of Nigel Slater

Zucchini and Corn Pirate Boats

Recipe courtesy of Marcela Valladolid

On TV

So Much Pretty Food Here