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Published: Tuesday, 9/2/2014

Dinner Tonight: Zucchini Tomato Bake

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.

Serves 4-6.

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