4 medium zucchinis, sliced into thin rounds
1 medium onion, finely chopped
1 red bell pepper, diced
1 cup (100g) reduced-fat shredded cheddar cheese (check WW SmartPoints for the specific brand)
1/2 cup (60g) reduced-fat shredded mozzarella cheese (check WW SmartPoints for the specific brand)
1/4 cup (60ml) fat-free sour cream
1/4 cup (60ml) plain non-fat Greek yogurt
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste
Preheat your oven to 375°F (190°C).
In a large non-stick skillet, sauté the chopped onion and diced red bell pepper over medium heat until they are softened and lightly browned, about 5-7 minutes. Set them aside.
In a large mixing bowl, combine the fat-free sour cream, plain non-fat Greek yogurt, minced garlic, dried oregano, dried basil, and a pinch of salt and pepper. Mix well.
Add the sliced zucchini rounds to the bowl with the sour cream mixture. Toss until the zucchini is evenly coated.
In a 9×13-inch baking dish, spread half of the zucchini mixture.
Sprinkle half of the sautéed onion and red pepper mixture over the zucchini.
Sprinkle half of the reduced-fat cheddar cheese and half of the reduced-fat mozzarella cheese on top.
Repeat the layers: zucchini, onion and pepper mixture, and cheeses.
Cover the baking dish with foil and bake for 30 minutes.
After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes or until the zucchini is tender and the cheese is melted and bubbly.
Let the loaded zucchini bake cool for a few minutes before serving. You can garnish it with fresh herbs like chopped parsley or chives, if desired.
This loaded zucchini bake is a satisfying and flavorful side dish. Remember to calculate the WW SmartPoints based on the specific ingredients you use and the portion size you serve. Enjoy!