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.