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2 medium tomatoes, sliced
1 medium zucchini, thinly sliced
1 green onion, sliced
2 tbsp parmesan cheese
1/4 tsp salt (optional)
1/4 tsp pepper
1/4 tsp oregano


  1. Layer tomato and zucchini slices in an overlapping circle inside a shallow casserole dish. (A 9 inch glass pie plate works nicely.)
  2. Top with green onion and then sprinkle with cheese, salt, pepper and oregano.
  3. Bake in preheated 350°F oven for about 20 minutes, or until tomato and zucchini are tender.


Serves 4.

Per serving: 5g carbohydrate, 2g protein, 1g fat, 2g fibre, equating to 34 calories.

Recipe can be halved quite easily.

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