|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|
- Layer tomato and zucchini slices in an overlapping circle inside a shallow casserole dish. (A 9 inch glass pie plate works nicely.)
- Top with green onion and then sprinkle with cheese, salt, pepper and oregano.
- Bake in preheated 350°F oven for about 20 minutes, or until tomato and zucchini are tender.
Per serving: 5g carbohydrate, 2g protein, 1g fat, 2g fibre, equating to 34 calories.
Recipe can be halved quite easily.
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