Zucchini Tomato Bake (TOH)

• 1 medium onion, chopped
• 1 tablespoon butter
• 3 medium zucchini, shredded
• 3 medium tomatoes, seeded and chopped
• 1 cup reduced-fat swiss cheese
• 13 cup light sour cream
• 1 teaspoon paprika
• 12 teaspoon salt
• 12 teaspoon garlic powder
• 14 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.

onion, butter, zucchini, tomatoes, swiss cheese, light sour cream, paprika, salt, garlic, pepper, parmesan cheese

Taken from www.food.com/recipe/zucchini-tomato-bake-toh-494082 (may not work)