---------- Recipe via Meal-Master (tm) v8.03
  
       Title: BAKED ZUCCHINI WITH TOMATOES #1
  Categories: Vegetables, Low-cal
       Yield: 4 servings
  
       3 ea Zucchini, medium sized
       2 ea Tomatoes, medium sized
       1 x  Sweet geen pepper, medium
       1 x  Yellow onion, medium sized
     1/2 ts Salt
     1/8 ts Pepper, black
     1/4 c  Olive oil
  
   THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN
   FLAIR.  SERVE WITH SOMETHING SIMPLE- ROAST CHICKEN,
   FOR EXAMPLE, OR PASTA AND CHEESE. .
   Preparation:10 min         Cooking: 25 min
        Calories per serving: 170 1. Preheat oven to
   400F. 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-inch slices and arrange them in a buttered 1-or 1
   1/2-quart baking dish with their edges overlapping
   slightly, alternating the tomato with zucchini. 2.
   Scatter the green pepper, onion, salt, and pepper over
   the slices. Drizzle the oil evenly over the vegetables.
   3. 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.
   QUICK, THRIFTY COOKING, READER'S DIGEST
  
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