Zucchini Tomato Bake
All you need:
1 medium onion, chopped
1 tablespoon butter
3 medium zucchini (about 1 pound), shredded and patted dry, Use spiralizer
3 medium tomatoes, seeded and chopped
1 cup Hy-Vee finely shredded Swiss cheese, divided
½ cup reduced fat sour cream
1 teaspoon paprika, Tones
½ teaspoon salt
½ teaspoon garlic powder, Tones
¼ teaspoon pepper, Tones
2 tablespoon shredded Parmesan cheese
All you do:
1. In a large nonstick skillet, saute onion in butter until tender. Transfer to a large bowl. Add the spiralized 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.
Originally published as Zucchini Tomato Bake in Healthy Cooking August/September 2008, p63
Taste of Home, Fresh to Your Table.
113 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 321mg sodium, 9 g carbohydrate,2 g fiber, 9 g protein. Diabetic exchanges: 2 veg, 1 lean meat and ½ fat