Zucchini & tomato casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Zucchini, cubed |
| 1 | each | Pepper to taste |
| 1 | tablespoon | Snipped chives |
| 1 | teaspoon | Low fat margarine |
| 2 | eaches | Large tomatoes, sliced |
| 1 | teaspoon | Dried leaf basil |
| ½ | cup | Shredded low fat cheddar |
Directions
Preheat oven to 350F. Steam zucchini until crisp tender. Using a slotted spoon, transfer zucchini to a shallow 2 quart casserole. Stir pepper and chives into margarine and pour over zucchini. Cover with tomato slices; sprinkle with basil and cheese. Bake, uncovered, 30 min. Cal 54; Fat: 2 g.
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