Zucchini & Tomato Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 each: Zucchini, cubed
1 each: Pepper to taste,
1 tbsp: Snipped chives,
1 tsp: Low fat margarine,
2 each: Large tomatoes, sliced
1 tsp: Dried leaf basil,
1/2 cup: Shredded low fat cheddar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Vegetables