ZUCCHINI TOMATO BAKE

Zucchini Tomato Bake image

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

Provided by Taste of Home

Time 55m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

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 : Calories 113 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 321mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges