Zucchini and Tomato Casserole

A light, yummer summer dish with zucchini, tomato, and Romano cheese. Depending on your tastes and dietary restrictions, you can play with this recipe a lot. One of my favorite ways is to sprinkle cheese on the zucchini before adding the tomatoes.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole dish.

Step: 2

Place zucchini in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender but firm. Transfer to the casserole dish. Mix the dill, pepper, and margarine, and stir into the casserole dish, evenly coating zucchini. Layer tomato slices over zucchini, and sprinkle with basil and Romano cheese.

Step: 3

Bake 30 minutes in the preheated oven, until bubbly and golden brown.

Per Serving: 80 calories; protein 5.2g; carbohydrates 5.7g; fat 4.6g; cholesterol 11.6mg; sodium 162.4mg.

One of most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do double-duty .