Zucchini And Tomato Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 6 | Servings | |
INGREDIENTS
| 4 | Zucchini, cubed | |
| 1 | T | Snipped chives |
| 2 | Large tomatoes, sliced | |
| 1/2 | c | Shredded low fat cheddar |
| 1 | Pepper to taste | |
| 1 | t | Low fat margarine |
| 1 | t | Dried leaf basil |
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 41
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 2mg
Sodium: 175.9mg
Potassium: 241.7mg
Carbohydrates: 4.4g
Fiber: 1.1g
Sugar: 2.7g
Protein: 3.3g