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Baked Zucchini and Tomatoes
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This well-seasoned mixture of fresh zucchini and tomatoes is a great way to enjoy summer vegetables.  
serves 4


3 medium zucchini, cut into 1/2-inch slices
2 medium tomatoes, cut into 1/2-inch slices
1 medium green bell pepper, seeded and chopped
1/2 cup onion, finely chopped
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chopped
1/4 cup good olive oil
3 tablespoons crumbled feta cheese

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1. Preheat oven to 350°
2. In a lightly buttered 1-1/2-quart baking dish, arrange zucchini and tomatoes overlapping slightly, alternating tomato with zucchini.
3. Scatter the green pepper, onion, salt, pepper and basil over the slices. Drizzle the oil and feta cheese evenly over the vegetables.
4. Bake uncovered for about 25 minutes or until the zucchini is just tender.

Per serving: 188 calories, 15g fat, 3g sat fat, 11g carbohydrates, 4g protein, 356mg sodium, 3g fiber

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