Crispy zucchini and green tomatoes in the oven

Ingredients:

• 2 large green tomatoes, sliced ​​into 0.5 cm thick circles.
• 1 zucchini, sliced ​​into 0.5cm thick rounds.
• 0.5 cups low-fat sour milk
• About 0.5 tsp hot sauce (10 drops)
• 1 egg white
• 1 cup corn flour
• 1/4 teaspoon sea salt

Preparation:

1. Preheat oven to 230°C. Line a large baking sheet with parchment paper.
2. Combine the buttermilk, hot sauce, and egg white in a pie dish. Combine the cornmeal and salt in another pie dish. Dip the tomato and zucchini slices in the buttermilk mixture, then coat them in the cornmeal, turning gently to coat them on all sides.
3. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add half of the tomato and zucchini slices in a single layer and cook until golden brown on both sides, 3-4 minutes.
4. Transfer the slices to a baking sheet and bake until the tomatoes and zucchini are golden brown on both sides, about 8 minutes. Wipe the pan clean and repeat with the remaining vegetable slices. Serve hot.