Baked tomatoes and zucchini (Low-cholesterol)(Low-sodium)

 

            Serve hot or at room temperature as a side dish, a first course or an appetizer, or even on its own as a salad with slices of crusty warm bread.

Makes 6 servings

• 1 pint cherry tomatoes, each cut in half
• 1 large zucchini (about ¾ pound), cut into ½-inch-thick slices
• 2 tablespoons olive oil
• 1 tablespoon chopped pitted oil-cured olives
• 1 teaspoon leaf thyme, crumbled
• 1 teaspoon finely chopped garlic
• 3 tablespoons grated parmesan cheese

1. Preheat oven to 425F.
2. Arrange rows of tomatoes and zucchini alternately in 12 x 8 x 2-inch baking dish ; combine olive oil, olives, thyme and garlic in small bowl.
3. Spoon olive oil mixture over vegetables ; sprinkle with parmesan cheese.
4. Bake in preheat oven for 20 to 25 minutes until vegetables are tender.

BON APPÉTIT