Crisp and spicy outside, tender inside, Diabetic friendly, and low fat.
- Carbohydrate 23.5820778720931 g
- Cholesterol 1.22500000156089 mg
- Fat 1.73109618606367 g
- Fiber 3.33968947047189 g
- Protein 5.98723165758394 g
- Saturated Fat 0.427965208679404 g
- Serving Size 1 1 Serving (116g)
- Sodium 337.70962143129 mg
- Sugar 20.2423884016212 g
- Trans Fat 0.230619134337289 g
- Calories 110 calories
Step-by-step
- Slice the squash on a diagonal into 1/2 - 3/4 inch rounds. Par-boil them for 3-4 minutes to tenderize (but not completely cook) them. Drain and let them dry for a few minutes on paper towel.
- Place the buttermilk in a shallow bowl. Put the cornmeal and bran in a plastic bag. Add the salt and Cajun spice to the meal mixture and shake the bag to mix.
- Pre-heat oven to 400 Lightly spray a cookie sheet
- Dip each piece of zucchini in buttermilk to coat it then drop it in the bag. When you have a few pieces in the bag, close it and shake to coat the squash. Place the coated pieces on the cookie sheet.
- When all zucchini are breaded spray them lightly with oil to help with browning.
- Bake them for about 15 minutes until they are golden brown.
Par-boiling the squash rounds for precisely three to four minutes softens the interior structural walls without turning the vegetable to mush, establishing the necessary interior baseline before the coating goes on. Cut the pieces on a consistent diagonal to ensure they finish softening simultaneously during the brief boiling phase, preventing uneven textures in the final pan. Pat each piece thoroughly dry on absorbent paper towels after draining; lingering surface moisture prevents the buttermilk binder from adhering properly to the exterior.
Coating the pieces requires a methodical assembly line utilizing a shallow basin for the dairy and a sealed plastic bag for the dry components. Yellow cornmeal combined with oat bran creates a sturdy matrix that mimics traditional frying without submerging the vegetable in heavy fats. Shaking a few pieces at a time inside the bag guarantees an even distribution of the fine grain and spice mixture without clumping the damp buttermilk coating.
Baking at 400 degrees Fahrenheit provides the dry heat necessary to crisp the cornmeal exterior while evaporating remaining surface moisture from the squash. Spraying the coated rounds lightly with oil on the cookie sheet promotes starch gelatinization and Maillard browning, yielding a golden crust even without deep-fat immersion. Standard rimmed baking sheets work well here, though lining them with parchment paper prevents sticking if the oil coverage is uneven.
Visual cues dictate doneness rather than internal temperature probes for this preparation. Remove the pan from the oven as soon as the exterior achieves a deep golden brown hue and the cornmeal crust feels entirely set to a gentle touch. Serve immediately while the thermal momentum keeps the interior tender and the outer shell crisp against the moisture of the squash.
