Name: Baked Zucchini with Tomatoes
Ingredients: 3 Zucchini, medium sized; 2 Tomatoes, medium sized; Sweet geen pepper, medium; Yellow onion, medium sized; 1/2 ts Salt; 1/8 ts Pepper, black; 1/4 c Olive oil

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables, Low-cal	4	Servings

INGREDIENTS

3		Zucchini, medium sized
2		Tomatoes, medium sized
		Sweet geen pepper, medium
		Yellow onion, medium sized
1/2	ts	Salt
1/8	ts	Pepper, black
1/4	c	Olive oil

INSTRUCTIONS

THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR.  SERVE WITH
SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.
Preparation:10 min         Cooking: 25 min       Calories per serving: 170
1. Preheat oven to 400F. Core, seed and chop pepper.  Peel and finely chop
onion.  Trim ends off the zucchini and remove the stem end from the
tomatoes.  Cut both vegetables into 1/2-inch slices and arrange them in a
buttered 1-or 1 1/2-quart baking dish with their edges overlapping
slightly, alternating the tomato with zucchini. 2. Scatter the green
pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly
over the vegetables. 3. Place the dish in the oven and bake, uncovered,
about 25 minutes, or until the squash is crisp-tender. YOU CAN SUBSTITUTE
YELLOW SQUASH.  THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE
SERVING. QUICK, THRIFTY COOKING, READER'S DIGEST
Posted to MM-Recipes Digest  by "Robert Ellis" <rpearson@snowcrest.net> on
Mar 23, 1998

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