Great as a side or as a main dish.
Zucchini Tomato Bake
Adapted from a recipe by Tina Repak in Taste of Home‘s Healthy Cooking: 2009 Annual Recipes, published by the Reiman Media Group.
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
In a large non-stick 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-inch baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake, uncovered, at 350F for 24-30 minutes or until vegetables are tender.