Zucchini and Tomato Casserole
Recipe type: Casseroles
Serves: 6
  • 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.
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