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Zucchini Tomato Bake

 Zucchini Tomato Bake
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.
6 ServingsPrep: 30 min. Bake: 25 min.

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,

2 of 2

Zucchini Tomato Bake (continued)

Nutritional Facts: 9 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 fat.