| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Zucchini |
| 1/2 |
md |
Onion; chopped |
| 1 |
cn |
(16-oz) stewed tomatoes; undrained |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Oregano |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Scrub zucchini and slice crosswise in thin slices. Combine onion and
zucchini and cook in a small amount of salted water for 5 minutes or until
tender crisp. Drain well. Add tomatoes, basil and oregano. Put in a 1-1/2
quart casserole and sprinkle the top with Parmesan cheese. Bake at 350° for
30 minutes. Calories: 60 to 40 per serving. Yield: 4 to 6 servings.
LOW CALORIE
BARBARA H. AMSLER (MRS. GUY)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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