Directions:
- Cut each squash and zucchini lengthwise into 4 slices; set aside.
- Combine eggs and water, stirring well. Combine breadcrumbs and next 5 ingredients; stir well. Brush squash and zucchini slices with egg mixture. Dredge in breadcrumb mixture, covering vegetables completely; reserve remaining breadcrumb mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini to skillet; cook2 to 3 minutes on each side or until lightly browned. Alternately layer squash and zucchini in a 13- x 9-x 2-inch baking dish coated with cooking spray.
- Pour tomato over squash and zucchini. Top with remaining breadcrumb mixture. Cover and bake at 350° for 35 minutes. Uncover and sprinkle with Romano cheese. Bake 25 minutes. Let stand 10minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.13 Kcal (587 kJ) | ||
| Calories from fat | 75.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 13% | |
|---|---|---|---|
| Cholesterol | 72.15mg | 24% | |
| Sodium | 341.51mg | 14% | |
| Potassium | 109.65mg | 2% | |
| Total Carbs | 6.84g | 2% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 9.23g | 18% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 1mg | 6% | |
| Calcium | 224.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 153.43 Kcal (642 kJ) | ||
| Calories from fat | 82.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.14g | 13% | |
|---|---|---|---|
| Cholesterol | 78.99mg | 24% | |
| Sodium | 373.92mg | 14% | |
| Potassium | 120.06mg | 2% | |
| Total Carbs | 7.49g | 2% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 10.11g | 18% | |
| Vitamin C | 7.8mg | 12% | |
| Iron | 1.1mg | 6% | |
| Calcium | 245.6mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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