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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This flavorful side from Tina Repak of Johnstown, Pennsylvania 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. 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 (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 |
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 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. Yield: 6 servings.
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