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Zucchini & tomato casserole

Yield: 6 Servings

Ingredients:

• 4 ea Zucchini cubed
• 1 ea Pepper to taste
• 1 tb Snipped chives
• 1 ts Low fat margarine
• 2 ea Large tomatoes sliced
• 1 ts Dried leaf basil
• 1/2 c Shredded low fat cheddar

Instructions:

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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