Zucchini Tomato Bake (TOH) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Melted Swiss Cheese and sour cream make this a lovely side dish. I found this in TOH Healthy Cooking 2009 submitted by Tina Repak of Pennsylvania Ingredients:
1 medium onion, chopped |
1 tablespoon butter |
3 medium zucchini, shredded |
3 medium tomatoes, seeded and chopped |
1 cup reduced-fat swiss cheese |
1/3 cup light sour cream |
1 teaspoon paprika |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
2 tablespoons parmesan cheese |
Directions:
1. Squeeze water from shredded zucchini and blot with paper towels.
2. In a large non-stick skillet, saute the onion in butter until tender.
3. Transfer to a large bowl and add the zucchini, tomatoes, 1/2 C of the Swiss Cheese, sour cream and seasonings, mix gently.
4. (I skipped this step and just added right to the baking dish).
5. Transfer to a greased 11 x 7 inch baking dish.
6. Sprinkle with Parmesan and the remaining Swiss Cheese.
7. Bake uncovered at 350F for 25-30 minutes.
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