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Zucchini Tomato Bake

4.3 | 4 Reviews
Total Time:Prep: 30 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Tina Mirilovich, Johnstown, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 23, 2022

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

TEST KITCHEN APPROVED

Zucchini Tomato Bake

4.3 | 4 Reviews Add your review
Yield:6 servings
Prep:30 min
Cook:25 min
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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
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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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