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Zucchini and Tomato Casserole

4 Zucchini, cubed
1 tb Snipped chives
2 Large tomatoes, sliced
1/2 c Shredded low fat cheddar
1 Pepper to taste
1 ts Low fat margarine
1 ts Dried leaf basil


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


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