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Ingredients:
3 zucchini
1 Ounce(s) fresh ground black pepper
137/4377 Quart(s) extra virgin olive oil
1 Ounce(s) sea salt
1 Clove(s) fresh pressed garlic
1 Bunch(s) fresh parsley
1 Ounce(s) fresh basil leaves
2 fresh thyme
1/2 Bunch(s) chopped scallions
1 14.5 oz tomato
1/16 Cup(s) margarine
1 Pound(s) small onion
Directions: 1. Peel and chop onion. Saute slowly in butter until soft. 2. Add drained tomatoes to pan. Heat, stirring. Place mixture to casserole dish. 3. Blanch and peel tomatoes. Slice 1/8 inch thick. 4. Rinse and slice zucchini 1/8 inch thick. 5. Layer tomato and zucchini slices in casserole dish on-top of tomato-onion mixture. 6. Sprinkle chopped scallions over top 7. Bake at 375 degree for 25 minutes. 8. Combine oil, garlic, herbs, salt and pepper. Pour over casserole and bake for another 20 minutes. Set-aside 10 minutes before serving. Per serving: Calories 200 Sodium 270 mg Protein 5 g Fat 11 g Carbohydrates 26 g Cholesterol 8 mg

Comments: You'll need a saute pan and a casserole dish (sprayed with Pam) as well as the ingredients.
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