4    Zucchini, cubed
1 tb Snipped chives
2    Large tomatoes, sliced
1/2 c  Shredded low fat cheddar
1    Pepper to taste
1 ts Low fat margarine
1 ts Dried leaf basil

Preheat oven to 350F. Steam zucchini until crisp tender. Using a slotted
spoon, transfer zucchini to a shallow 2 quart casserole. Stir pepper and
chives into margarine and pour over zucchini. Cover with tomato slices;
sprinkle with basil and cheese. Bake, uncovered, 30 min. Cal 54; Fat: 2 g.