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Antoine Bouterin's Zucchini & Tomatoes With Dill And Garlic

vegetables, side dishes

1 medium-size zucchini; very thinly sliced
--about 1/8 inch thick
4 plum tomatoes
--not too ripe
--very thinly sliced
--about 1/8 inch thick
3 tablespoons warm water
6 garlic cloves; minced
2 tablespoons minced fresh dill
--no stems
salt and freshly ground black peppe; to taste
3 tablespoons extra-virgin olive oil
few drops worcestershire sauce; optional

1. Preheat oven to 400F. Lightly butter 1 medium-size gratin dish.

2. Starting at one narrow end of the dish, arrange a row of zucchini slices, standing on end, along the edge. Follow with a row of tomato slices, standing than on end up against the zucchini. Continue layering the vegeobles until the dish is full and the layers are pressed closely against each other. Spoon the warm water over the vegetables.

3. In a small bowl, mix together the garlic, dill, salt, pepper and olive oil. Spoon the mixture over the zucchini and tomatoes. Sprinkle the top with a little more olive oil and the Worchestershire.

4. Cover tighty with aluminum foil ad bake 30 to 40 minutes or until tender.

Per serving: About 123 cal, 2 g pro, 7 g car, 11 g fat, 73% cal from fat, 0 mg chol, 12 mg sod, 2 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Womans Day Low-Fat Meals, Summer 97

Yield: 4 servings

Preparation Time: 0:00

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