Food Network offers a recipe for baked green tomatoes and zucchini by Bobby Deen. The recipe involves dipping tomato and zucchini slices in a buttermilk and egg mixture, dredging the wet vegetables in cornmeal, then lightly browning them in a pan before baking them in an oven.
Preheat an oven to 450 degrees F, and line a baking sheet with parchment paper. In a shallow dish, mix together 1/2 cup of low-fat buttermilk with 1 egg white and 10 drops of hot sauce. Combine well. In a separate shallow dish, mix 1 cup of cornmeal with a 1/4 teaspoon of sea salt. Slice 2 large green tomatoes and 1 zucchini into 1/4-inch-thick slices. One by one, dip each vegetable slice in the buttermilk mixture, and then transfer to the salted cornmeal to coat.
Grease a large nonstick skillet with cooking spray, and set over medium-high heat. When the pan is hot, add the breaded vegetable slices to the pan in a single layer, and cook for three to four minutes. Turn about halfway through to brown on both sides, then transfer to the baking sheet.
Once all the vegetables are browned, bake them in the 450 degree oven for about eight minutes until they become more golden brown on each side. Serve the baked breaded tomatoes and zucchini while hot.