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Title: Zucchini With Tomato And Cheese
Yield: 1

Ingredients

      1    olive oil
      2    medium-size; (about 1 pound)
      1    ; zucchini, sliced
      1    ; crosswise into
      1    ; 1/4-inch-thick
      1    ; rounds
    1/2 ts dried basil
    1/4 ts salt
      5    medium-size; (about 1 pound)
           - plum
      1    ; tomatoes, sliced
      1    ; crosswise into
      1    ; 1/4-inch-thick
      1    ; rounds
      1 sm red onion; thinly sliced
      4 oz asiago or gruysre cheese;
           -cut into thin
      1    ; slices

Instructions

1. Heat oven to 400 degrees F; brush the bottom of a 10-inch round baking
dish
or pie plate with olive oil. In medium-size bowl, toss zucchini with basil
and
salt.

2. To assemble vegetables in a ring, create small stacks of alternating
slices
of zucchini, tomato, and onion; lay stacks sideways, tightly, end to end,
in a
ring around inside edge of baking dish. Insert slivers of cheese randomly
into
vegetable ring. (Any remaining slices of zucchini, tomato, or cheese can be
piled in center of ring, if desired.)

3. Brush vegetables with olive oil and bake 45 to 50 minutes or until
zucchini
is very tender and liquid that collects in bottom of baking dish
evaporates.
Cool at least 20 minutes before serving. Serve warm or at room temperature.

Converted by MC_Buster.

Per serving: 63 Calories (kcal); trace Total Fat; (3% calories from fat);
2g Protein; 14g Carbohydrate; 0mg Cholesterol; 538mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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