2 med. zucchini (about 5 oz. each), cut into 1/4" thick slices
1 med. yellow straightneck or crookneck squash (about 5 oz.), cut into 1/4" thick slices
1 med. tomato, cut into 8 slices
1 med. onion (about 4 oz.), sliced & separated into rings
2 tbsp. plus 2 tsp. reduced-calorie butter (tub)
1 tbsp. grated Parmesan cheese
1 tbsp. chopped fresh parsley
1/2 tsp. basil leaves
1/2 tsp. grated lemon peel
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees. In bottom of shallow 1 1/2 quart casserole arrange zucchini and yellow squash in a single layer, overlapping slices slightly; top with tomato slices, then onion rings. Dot vegetables evenly with butter and sprinkle evenly with remaining ingredients; bake until vegetables are tender, 25-30 minutes. Makes 4 servings.