1/2 cup cornmeal
1/2 tsp. salt 1 egg
3 tbl. nonfat yogurt
3 medium yellow squash or zucchini -- cut into 1/4 inch slices
Lemon wedges

Preheat oven to 350 degrees. Combine cornmeal, salt and pepper; set aside. Combine egg and yogurt; beat well. Dip squash in egg mixture, dredge in cornmeal. Place squash in a nonstick baking pan in a single layer. Bake for 30-40 minutes, until golden, turning once. Serve with lemon wedges.

Yield 6 1/3 cup servings
Nutritive values per 1/3 cup serving: cal 69 CHO (gm) 12 PRO (gm) 3 Fat (gm) 1
Food exchanges per 1/3 cup serving: 1/2 bread, 1 vegetable, trace fat

Posted to the list by ckpenner