Recipe - Zucchini Roma

2 md Zucchini
One half md Onion; chopped
1 cn (16oz) stewed tomatoes;
undrained
One half teaspoon Basil
One half teaspoon Oregano
2 tablespoon Grated Parmesan cheese

Scrub zucchini and slice crosswise in thin slices. Combine onion and
zucchini and cook in a small amount of salted water for 5 minutes or until
tender crisp. Drain well. Add tomatoes, basil and oregano. Put in a 11/2
quart casserole and sprinkle the top with Parmesan cheese. Bake at 350ø for
30 minutes. Calories: 60 to 40 per serving. Yield: 4 to 6 servings.

LOW CALORIE

BARBARA H. AMSLER (MRS. GUY)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.