BAKED ZUCCHINI with TOMATOES

* Exported from MasterCook *

BAKED ZUCCHINI with TOMATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Each Zucchini -- medium sized
2 Each Tomatoes -- medium sized
1 Sweet green pepper -- medium
1 Yellow onion -- medium sized
1/2 Teaspoon Salt
1/8 Teaspoon Pepper -- black
1/4 Cup Olive oil

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

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Nutr. Assoc. : 1672 1514 1457 995 0 1091 0