Zucchini & Tomato Casserole

• 4 zucchini, cubed
• pepper
• 1 tablespoon chives, Snipped
• 1 teaspoon low-fat margarine
• 2 large tomatoes, sliced
• 1 teaspoon dried leaf basil
• 12 cup low-fat cheddar cheese, Shredded

1. Preheat oven to 350F.
2. Steam zucchini until crisp tender.
3. Using a slotted spoon, transfer zucchini to a shallow 2 quart casserole.
4. Stir pepper and chives into margarine and pour over zucchini.
5. Cover with tomato slices; sprinkle with basil and cheese.
6. Bake, uncovered, 30 min.

zucchini, pepper, chives, lowfat margarine, tomatoes, dried leaf basil, lowfat

Taken from www.food.com/recipe/zucchini-tomato-casserole-7971 (may not work)