Categories: Vegetables, Casseroles 
      Yield: 6 servings 
  
      4 ea Zucchini, cubed                     1 ea Pepper to taste 
      1 tb Snipped chives                      1 ts Low fat margarine 
      2 ea Large tomatoes, sliced              1 ts Dried leaf basil 
    1/2 c  Shredded low fat cheddar        
  
  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. Cal 54; Fat: 2 g.