Zucchini & tomato casserole

Yield: 6 servings

Measure 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

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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