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Zucchini Tomato Bake

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
Zucchini Tomato Bake
Zucchini Tomato Bake Recipe photo by Taste of Home
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  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    6 servings
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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
Text Ingredients

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 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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