Ingredients for Zucchini Tomato Casserole
- 2 medium zucchini (about 1 pound total), sliced into 1/4-inch thick rounds
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh chives
- Low Fat Margarine
- Tomatoes
- Dried Leaf Basil
- Low Fat Cheddar Cheese
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How to Make Zucchini Tomato Casserole
- Preheat oven to 350°F (175°C).
- Steam 2 medium zucchini (about 1 pound total), sliced into 1/4-inch thick rounds, until crisp-tender (about 5-7 minutes).
- Lightly grease a shallow 2-quart casserole dish.
- Transfer the steamed zucchini to the prepared casserole dish.
- In a small bowl, whisk together 1/4 cup melted margarine, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh chives.
- Pour the margarine mixture evenly over the zucchini.
- Arrange 1 pound of sliced tomatoes over the zucchini.
- Sprinkle 1 tablespoon of dried basil and 1/2 cup of shredded mozzarella cheese over the tomatoes.
- Bake uncovered for 30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
19g
Fat
2g
Carbs
2g
