Baked zucchini with tomatoes

 
                        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