Ingredients
1/3 cup mayonnaise1 garlic clove, minced1/4 teaspoon grated lemon zest1/4 cup all-purpose flour3/4 cup fat-free milk1 cup panko bread crumbs2 medium yellow summer squash, cut into 1/4-inch slices2 jalapeno peppers, seeds removed and cut into 1/4-inch slicesCooking spray8 pita pocket halves8 romaine leaves8 slices tomato16 cooked bacon strips, halved
Preparation
In a small bowl, mix the mayonnaise, garlic and lemon zest. Cover and chill until serving.
Place flour, milk and bread crumbs in three separate shallow bowls. Coat squash and jalapeno slices with flour, then dip in milk and coat with bread crumbs. Place on baking sheets coated with cooking spray. Spritz vegetables with additional cooking spray.
Bake at 475° for 12-14 minutes or until golden brown, turning once.
Spread mayonnaise mixture inside pita halves; fill with lettuce, tomatoes, bacon and breaded vegetables. Serve immediately.
