Zucchini Tomato Bake

Name: Zucchini Tomato Bake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 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 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

TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD: 6 servings.

This flavorful side 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. — Tina Repak Mirilovich, Johnstown, Pennsylvania

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 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

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 11x7-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.

Nutrition Facts

1 each: 113 calories, 5g fat (3g saturated fat), 18mg cholesterol, 321mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 fat.

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