Title: Zucchini & Tomato Casserole
Categories: Vegetable Casserole
Yield: 6 Servings
| 4 | | Zucchini, cubed |
| 1 | tb | Snipped chives |
| 2 | | Large tomatoes, sliced |
| 1/2 | c | Shredded low fat cheddar |
| 1 | | Pepper to taste |
| 1 | ts | Low fat margarine |
| 1 | ts | Dried leaf basil |
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.