Main Dishes

Sheet Pan Mexican Baked Panko Crusted Pork and Zucchini with Avocado Dip

Kristi Rimkus
October 04, 2016
5

Serve this sheet pan meal of Mexican spiced baked panko crusted pork and zucchini with a healthy and cooling avocado dip.

4
¾ cup panko bread crumbs
½ cup cornmeal
1 ½ tablespoon Mexican seasoning
¾ cup low-fat buttermilk
2 cups zucchini, sliced into small spears
1 pound boneless pork chops, 4 chops
¾ cup low-fat sour cream
Preheat the oven to 400 degrees. Spray a non-stick skillet with cooking spray or use a silpat. Combine panko, cornmeal, and Mexican seasoning into a large bowl.
See the full directions on my site
Nutritions

Calories
1309

Sodium
998mg
41% DV

Fat
47g
73% DV

Protein
128g
256% DV

Carbs
69g
23% DV

Fiber
9g
37% DV
Pork Low-Calorie Low-Sodium Dinner Low-Fat High-Fiber Baked

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8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
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Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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