4 ea Zucchini, cubed 1 ea Pepper to taste
1 tb Snipped chives 1 ts Low fat margarine
2 ea Large tomatoes, sliced 1 ts Dried leaf basil
1/2 c Shredded low fat cheddar
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.
