Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Summer squash -- * see note
2 tb Low calorie Italian salad
Dressing
3 tb Bread crumbs --
Italian-style
3 tb Romano cheese -- grated

* Use 2 medium yellow summer squash OR zucchini OR medium eggplant.

Cut squash or zucchini into 1/4-inch slices. Place in plastic bag,
add the Italian dressing and shake to coat thoroughly.

Into a separate bag place the cheese and bread crumbs. Add the coated
vegetables slices, close bag, and shake to coat. Using a non-stick pan
sprayed with cooking spray, add the vegetables in a single layer.
Bake in preheated 450 degree oven for 5-7 minutes, just until
tender-crisp.

If using eggplant, slice into 3/4-inch thick slices. Moisten with the
Italian dressing, and roll in the cheese-bread crumb mixture. Bake
for 5-6 minutes at 475 degrees, turn and bake other side for about 5
more minutes.

Recipe By : Jo Anne Merrill

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