Zucchini Tomato Bake Recipe

Zucchini Tomato Bake RecipePhoto by: Taste of Home Zucchini Tomato Bake Recipe Rating 5

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)

Zucchini Tomato Bake Recipe

Zucchini Tomato Bake

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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.


Reviewed on Oct. 01, 2008 by aKelsey

I would serve this as a side dish instead of a main dish. It's a bit on the bland side and not very filling.


Reviewed on Jul. 14, 2008 by villanova

Excellent! Even for non-vegetable lovers! Would add some more salt or seasoning though.

 
 
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