Baked Green Tomatoes and Zucchini

1. 1

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

2. 2

   Combine the buttermilk, hot sauce and egg white in a pie dish.

3. 3

   Mix the cornmeal and salt in another pie dish.

4. 4

   Dip the tomato and zucchini slices into the buttermilk mixture, and then into the cornmeal, gently turning to coat.

5. 5

   Spray a large nonstick skillet with nonstick cooking spray over medium-high heat.

6. 6

   Add half the tomato and zucchini slices in a single layer and cook until browned on both sides, 3 to 4 minutes.

7. 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. 8

   Wipe the skillet clean and repeat with remaining vegetable slices.

9. 9

   Serve hot.

* Per serving · 4 servings · Values may vary.