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.