July 22, 2010

TOMATO CASSEROLE


Printed from COOKS.COM


□   2 med. zucchini (about 5 oz. each), cut into 1/4" thick slices
□   1 med. yellow straightneck or crookneck squash (about 5 oz.), cut into 1/4" thick slices
□   1 med. tomato, cut into 8 slices
□   1 med. onion (about 4 oz.), sliced & separated into rings
□   2 tbsp. plus 2 tsp. reduced-calorie butter (tub)
□   1 tbsp. grated Parmesan cheese
□   1 tbsp. chopped fresh parsley
□   1/2 tsp. basil leaves
□   1/2 tsp. grated lemon peel
□   1/4 tsp. salt
□   1/4 tsp. pepper



Preheat oven to 350 degrees. In bottom of shallow 1 1/2 quart casserole arrange zucchini and yellow squash in a single layer, overlapping slices slightly; top with tomato slices, then onion rings. Dot vegetables evenly with butter and sprinkle evenly with remaining ingredients; bake until vegetables are tender, 25-30 minutes. Makes 4 servings.

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