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Zucchini Tomato Bake Recipe

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This flavorful side from Tina Repak of Johnstown, Pennsylvania makes the most of those bountiful tomatoes and zucchinis. Melted Swiss cheese and sour cream lend a touch of decadence to this healthy and appealing dish.

This recipe is:

Healthy

Diabetic Friendly

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Zucchini Tomato Bake Recipe

Prep: 30 min. Bake: 25 min.

Yield: 6 Servings

30 25 55

Ingredients

1 medium onion, chopped
1 tablespoon butter
3 medium zucchini (about 1 pound), shredded and patted dry
3 medium tomatoes, seeded and chopped
1 cup (4 ounces) shredded reduced-fat Swiss cheese, divided
1/3 cup reduced-fat sour cream
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Directions

In a large nonstick skillet, saute onion in butter until tender. Transfer to a large bowl. Add the zucchini, tomatoes, 1/2 cup Swiss cheese, sour cream and seasonings; mix well.
Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake, uncovered, at 350° for 25-30 minutes or until vegetables are tender. Yield: 6 servings.

Nutritional Facts 1 serving equals 113 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 321 mg sodium, 9 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 fat.

Originally published as Zucchini Tomato Bake in Healthy Cooking August/September 2008, p63

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Reviews for Zucchini Tomato Bake (5)

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Reviewed on Aug. 27, 2011 by gussy08

I love this recipe and I do add ground beef. Today I'm going to use ground lamb, I'm sure it will be good.

Reviewed on Jul. 25, 2010 by teenamombear

For anyone with a home garden, it's a great summer treat.

Reviewed on Jun. 14, 2010 by ReldaJ

I have a recipe similar to this. I add some browned hamburger. I used two fresh tomatoes from the garden and add about a 1/2 cup of your favorite chunky salsa, and of course mushrooms.