Tomato, Squash and Onion Casserole

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Tomato, Squash and Onion Casserole

 

1 tbsp. olive oil

2 tsps. minced garlic

3 small onions, sliced

1 tsp. salt

1/2 tsp. freshly-ground pepper

1 tbsp. each fresh thyme, oregano and basil (or 1 tsp. each, dried)

1 medium zucchini, washed, cut into thin slices (about 1/2 pound)

1 medium yellow squash, washed, cut into thin slices (about 1/2 pound)

6 fresh plum tomatoes, cut into medium slices

 

Preheat oven to 400 degrees.

Saute onions and garlic in 1 tbsp. oil over medium heat, until onions are tender

and browned. Place in oven-proof dish and season with half the salt, pepper and

herbs.

Arrange zucchini on top of onions, then place a layer of yellow squash next with

a layer of tomatoes. Sprinkle with rest of herbs, salt, and pepper.

Bake, covered, for 25 to 30 minutes at 400 degrees.

Makes 8 servings.

Calories 56, Protein 2 g, Cholesterol 0 mg, Carbohydrate 9 g, Sodium 301 mg, Fat

2.2 g, Fiber 3 g.

Points 1.