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Zucchini Tomato Bake Recipe
Zucchini Tomato Bake Recipe photo by Taste of Home

Zucchini Tomato Bake Recipe

Read Reviews (5)
4.57 5
Publisher Photo
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.
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Zucchini Tomato Bake in Healthy Cooking August/September 2008, p63

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.

Reviews for Zucchini Tomato Bake(5)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 27, 2011

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.

MY REVIEW
Reviewed Jul. 25, 2010

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

MY REVIEW
Reviewed Jun. 14, 2010

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.

MY REVIEW
Reviewed Oct. 1, 2008

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.

MY REVIEW
Reviewed Jul. 14, 2008

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

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