Zucchini Tomato Bake (TOH) Recipe

Name: Zucchini Tomato Bake (TOH)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 1 tablespoon butter; 3 medium zucchini, shredded; 3 medium tomatoes, seeded and chopped; 1 cup reduced-fat swiss cheese; ⅓ cup light sour cream; 1 teaspoon paprika; ½ teaspoon salt; ½ teaspoon garlic powder; ¼ teaspoon pepper; 2 tablespoons parmesan cheese

Servings: persons

1 medium onion, chopped
1 tablespoon butter
3 medium zucchini, shredded
3 medium tomatoes, seeded and chopped
1 cup reduced-fat swiss cheese
⅓ cup light sour cream
1 teaspoon paprika
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper
2 tablespoons parmesan cheese

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.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium onion, chopped, 1 tablespoon butter, 3 medium zucchini, shredded, 3 medium tomatoes, seeded and chopped, and more.

Yes, Zucchini Tomato Bake (TOH) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Tomato Bake (TOH)

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