Post by chief_cook2 on Mar 19, 2003 9:32:55 GMT -6
olive oil cooking spray
2 med tomatoes, cored and sliced
2 med zucchini, stems removed & cut in 1/2-inch slices
1 lrg russet potato, peeled and thin sliced
4 clv garlic, peeled and sliced
1/2 c loosely packed fresh basil leaves, shredded
ground pepper
2 T Parmesan cheese
Lightly coat a shallow casserole with cooking spray. Layer the
zucchini slices, alternating with tomatoes slices and potato
slices, overlapping slightly. Sprinkle with garlic slices and
shredded basil. Season with pepper. Preheat the oven to 400
degrees F. Bake until vegetables are tender, about 35 to 40
minutes. Sprinkle with Parmesan cheese and broil until top is a
golden brown. Serve hot. Makes 4 servings.
Nutritional information: 98 calories, 1 g fat, 4 g protein,
18 g carbohydrates, 3 mg cholesterol, 68 mg sodium, 4 g fiber.
2 med tomatoes, cored and sliced
2 med zucchini, stems removed & cut in 1/2-inch slices
1 lrg russet potato, peeled and thin sliced
4 clv garlic, peeled and sliced
1/2 c loosely packed fresh basil leaves, shredded
ground pepper
2 T Parmesan cheese
Lightly coat a shallow casserole with cooking spray. Layer the
zucchini slices, alternating with tomatoes slices and potato
slices, overlapping slightly. Sprinkle with garlic slices and
shredded basil. Season with pepper. Preheat the oven to 400
degrees F. Bake until vegetables are tender, about 35 to 40
minutes. Sprinkle with Parmesan cheese and broil until top is a
golden brown. Serve hot. Makes 4 servings.
Nutritional information: 98 calories, 1 g fat, 4 g protein,
18 g carbohydrates, 3 mg cholesterol, 68 mg sodium, 4 g fiber.