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Zucchini & Tomato Casserole
4 Zucchini, cubed
Pepper to taste
1 tablespoon of snipped chives
1 teaspoon of low fat margarine
2 Large tomatoes, sliced
1 teaspoon of dried leaf basil
1/2 cup of shredded low fat cheddar
Preheat oven to 350ºF. 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 minutes. Cal 54; Fat: 2 g. Serves 6 |
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Zucchini & Tomato Casserole
4 zucchini
3 tomatoes (sliced and peeled)
1 small onion sliced
a dash of Worcestershire
Salt and pepper to taste
Dots of butter
Layer zucchini and tomato and onion, then repeat. Put dots of butter on top. Bake 350ºF. 45 min. to 1 hour. Top with cheese if desired.
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