---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Bakes Zucchini With Tomatoes #1
 Categories: Vegetables, Low-cal
      Yield: 4 Servings
 
      3 md Zucchini
      2 md Tomatoes
      1 md Sweet green pepper
      1 md Yellow onion
    1/2 ts Salt
    1/8 ts Black pepper
    1/4 c  Olive oil
 
  Preparation time: 10 minutes
  Cooking: 25 minutes

  This colorful dish has a distinctly mediterranean flair. Serve with
  something simple: roast chicken, for example, or pasta and cheese.

  Preheat oven to 400 F. Core, seed, and chop pepper. Peel and finely
  chop onion. Trim ends off the zucchini and remove the stem end from
  the tomatoes. Cut both vegetables into 1/2" slices and arrange them
  in a buttered 1 or 1-1/2 qt baking dish with their edges
  overlapping slightly, alternating the tomato with zucchini.

  Scatter the green pepper, onion, salt, and pepper over the slices.
  Drizzle the oil evenly over the vegetables.

  Place the dish in the oven and bake, uncovered, about 25 minutes,
  or until the squash is crisp-tender. You can substitute yellow
  squash. This dish can be prepared ahead and baked just before
  serving.

  Recipe by Quick, Thrifty Cooking, Reader's Digest

  Per serving: 170 calories
 
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