Low-calorie Fried Squash or Eggplant

Fried Squash or Eggplant Recipe from Italy with Romano and Italian Dressing

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 7 minutes | Servings: 4

Introduction

This low-calorie fried squash or eggplant recipe is a delicious and healthy way to enjoy a crispy and flavorful side dish. With just a few simple ingredients, you can create a dish that is sure to impress your family and friends.

History

This recipe is a modern twist on traditional fried squash or eggplant dishes. By using Italian dressing and bread crumbs, this recipe adds a flavorful and crunchy coating to the vegetables, making them a perfect addition to any meal.

Ingredients

2 medium yellow summer squash or zucchini or medium eggplant
2 tbsp low-calorie italian salad dressing
3 tbsp Italian-style bread crumbs
3 tbsp grated romano cheese

How to prepare

Cut the squash or zucchini into slices that are 0.25 inches thick.
Place the sliced vegetables in a plastic bag and add the Italian dressing. Shake the bag to ensure that the vegetables are thoroughly coated.
In a separate bag, combine the cheese and bread crumbs.
Add the coated vegetable slices to the bag with the cheese and bread crumbs. Close the bag and shake it to coat the vegetables.
Spray a non-stick pan with cooking spray and arrange the coated vegetables in a single layer.
Bake the vegetables in a preheated oven at 450°F (232°C) for 5 to 7 minutes, or until they are tender-crisp.

Variations

For a gluten-free option, you can use gluten-free bread crumbs in place of the Italian-style bread crumbs. You can also experiment with different seasonings and spices to customize the flavor of the dish.

Cooking Tips & Tricks

To ensure that the vegetables are evenly coated with the dressing and bread crumbs, be sure to shake the bags thoroughly before adding the vegetables. Additionally, make sure to arrange the coated vegetables in a single layer on the pan to ensure even cooking.

Serving Suggestions

This dish pairs well with grilled chicken or fish, and can also be served as a side dish with pasta or rice.

Cooking Techniques

Baking the coated vegetables in the oven ensures that they are crispy and flavorful without the need for frying.

Ingredient Substitutions

You can use zucchini in place of squash or eggplant for a slightly different flavor and texture.

Make Ahead Tips

You can prepare the coated vegetables ahead of time and store them in the refrigerator until you are ready to bake them.

Presentation Ideas

Serve the fried squash or eggplant on a platter with a sprinkle of fresh herbs for a beautiful and appetizing presentation.

Pairing Recommendations

This dish pairs well with a light and refreshing white wine, such as Pinot Grigio or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the vegetables in a preheated oven at 350°F (177°C) for 5-10 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of this low-calorie fried squash or eggplant contains approximately 120 calories.

Carbohydrates

Each serving of this low-calorie fried squash or eggplant contains approximately 15 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 5 grams of fat.

Proteins

Each serving of this dish contains approximately 3 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin K, and potassium.

Alergens

This recipe contains dairy in the form of grated cheese.

Summary

This low-calorie fried squash or eggplant dish is a healthy and delicious side dish that is low in calories and fat, making it a great option for those looking to maintain a healthy diet.

Summary

This low-calorie fried squash or eggplant recipe is a delicious and healthy side dish that is easy to make and full of flavor. With just a few simple ingredients, you can create a dish that is sure to become a family favorite.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Low-calorie Fried Squash or Eggplant. It was a warm summer day, and I was rummaging through my old recipe box, looking for something new to try. As I flipped through the yellowed index cards, my eyes landed on a small, handwritten note with the title "Low-calorie Fried Squash or Eggplant."

I couldn't remember where I had gotten this recipe from, but the simple ingredients and easy instructions intrigued me. I had always loved fried squash and eggplant, but I was trying to eat healthier and reduce my calorie intake. This recipe seemed like the perfect solution.

I decided to give it a try that very day. I gathered the ingredients - fresh squash and eggplant from my garden, flour, egg whites, and a few spices. As I sliced the vegetables and dipped them in the egg whites and flour mixture, I couldn't help but feel a sense of anticipation. Would this low-calorie version of my favorite dish live up to my expectations?

I carefully fried the squash and eggplant in a non-stick pan, using just a small amount of oil. The vegetables sizzled and browned beautifully, filling the kitchen with a mouth-watering aroma. I couldn't wait to taste the final result.

As I took my first bite, I was pleasantly surprised. The fried squash and eggplant were crispy and flavorful, with just the right amount of seasoning. And the best part? I didn't feel guilty about indulging in this delicious dish, knowing that it was low in calories.

I shared the recipe with my friends and family, who were equally impressed by how tasty and healthy it was. They couldn't believe that something so simple could be so satisfying. And that's when I realized that this recipe was a hidden gem, passed down to me by some unknown source, waiting to be discovered and enjoyed by others.

Over the years, I have made this Low-calorie Fried Squash or Eggplant recipe countless times, tweaking it here and there to suit my taste. I have added different herbs and spices, experimented with different types of squash and eggplant, and even tried baking instead of frying. But no matter how I prepare it, this dish never fails to satisfy my cravings for something comforting and delicious.

I often wonder about the person who originally shared this recipe with me. Was it a neighbor, a distant relative, or a stranger I met at a cooking class? I may never know, but I am grateful for their generosity in passing on this culinary treasure. It has become a staple in my kitchen, a go-to recipe for when I want something light and satisfying.

As I write this story, I can't help but smile at the memories this recipe has brought me. The joy of discovery, the excitement of trying something new, and the satisfaction of creating a delicious meal from scratch. Cooking has always been a passion of mine, and this recipe for Low-calorie Fried Squash or Eggplant has only deepened my love for the culinary arts.

I hope that whoever reads this story will be inspired to try new recipes, to experiment in the kitchen, and to savor the simple joys of homemade food. And who knows, maybe you'll stumble upon a hidden gem of a recipe, just like I did. Happy cooking!