Baked Green Tomatoes and Zucchini – a delicious recipe with low-fat buttermilk, hot sauce, egg, cornmeal, salt, green tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
2
Combine the buttermilk, hot sauce and egg white in a pie dish.
3
Mix the cornmeal and salt in another pie dish.
4
Dip the tomato and zucchini slices into the buttermilk mixture, and then into the cornmeal, gently turning to coat.
5
Spray a large nonstick skillet with nonstick cooking spray over medium-high heat.
6
Add half the tomato and zucchini slices in a single layer and cook until browned on both sides, 3 to 4 minutes.
7
Transfer the slices to the baking sheet and bake until the tomatoes and zucchini are golden brown on both sides, about 8 minutes.
8
Wipe the skillet clean and repeat with remaining vegetable slices.
9
Serve hot.
304
kcal
Calories
26
g
Fat
15
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup low-fat buttermilk, About 1/2 teaspoon hot sauce (10 drops), 1 egg white, 1 cup cornmeal, and more.
Yes, Baked Green Tomatoes and Zucchini falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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