Zucchini and Tomato Casserole
Author: Epicurus.com Kitchens
  • 4 zucchini, cubed
  • pepper to taste
  • 1 Tablespoon snipped chives
  • 1 teaspoon low fat butter
  • 2 each tomatoes, sliced
  • 1 teaspoon dried leaf basil
  • 1/2 Cup shredded low fat Cheddar
  1. Preheat oven to 350 degrees F. Steam zucchini until crisp tender. Using a slotted spoon, transfer zucchini to a shallow 2 quart casserole. Stir pepper and chives into butter and pour over zucchini. Cover with tomato slices; sprinkle with basil and cheese. Bake, uncovered, 30 minutes.
Cal 54; Fat: 2 g.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/zucchini-and-tomato-casserole/6563/