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Zucchini Tomato Bake Recipe

Zucchini Tomato Bake Recipe

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. 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 (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

  • 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.

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.