Baked Zucchini With Tomatoes #1

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Title: BAKED ZUCCHINI WITH TOMATOES #1
Categories: Vegetables, Low-cal
Yield: 4 servings

3 ea Zucchini, medium sized
2 ea Tomatoes, medium sized
1 x Sweet geen pepper, medium
1 x Yellow onion, medium sized
1/2 ts Salt
1/8 ts Pepper, black
1/4 c 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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