2 medium zucchini (about 5 oz. ea), cut into 1\/4 inch thick slices
\n1 medium yellow straightneck or crookneck squash (about 5 oz), cut into 1\/4
\ninch thick slices
\n1 medium tomato, cut into 8 slices
\n1 medium onion, sliced and separated into rings
\n2 T. plus 2 tsp. reduced calorie margarine
\n1 T. each grated parmesan cheese and chopped fresh parsley
\n1\/2 tsp. each basil leaves and grated lemon peel
\n1\/4 tsp. each salt and pepper<\/p>\n
Preheat oven to 350. 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 margarine and sprinkle evenly with remaining ingredients; bake until vegetables are tender, 25-30 minutes.<\/p>\n
Makes 4 servings
\nCalories: 85
\nFat: 5g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 medium zucchini (about 5 oz. ea), cut into 1\/4 inch thick slices 1 medium yellow straightneck or crookneck squash (about 5 oz), cut into 1\/4 inch thick slices 1 medium tomato, cut into 8 slices 1 medium onion, sliced and separated into rings 2 T. plus 2 tsp. reduced calorie margarine 1 T. each grated parmesan cheese and chopped fresh parsley 1\/2 tsp. each basil leaves and grated lemon peel 1\/4 tsp. each salt and pepper Preheat oven to…<\/p>\n