Tomato and Zucchini Bake

By abbeysue

Opt for this healthy alternative to classic lasagna, chock-full of vegetables and flavor.

Tomato and Zucchini Bake
photographer: Taste of Home
  • 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

  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.

Nutritional Facts

Calories 113
Fat 5 g
Saturated fat 3 g
Sodium 321 mg
Carbohydrate 9 g
Fiber 2g
Protein 9g

vegetarian dinner