Cook tomatoes, onions and garlic in medium skillet on high heat 10 to 15 min. or until evenly roasted, turning occasionally. Peel garlic; place in blender. Add tomatoes and onions; blend until smooth.
Mix masa harina, 1/2 cup water and Parmesan until mixture forms soft dough; divide into 24 small balls. Heat 1 Tbsp. oil in large saucepan. Add masa balls; cook 2 min. or until evenly browned, turning occasionally. Remove from pan.
Heat remaining oil in same pan. Add zucchini; cook and stir 3 min. or until lightly browned. Stir in tomato mixture, remaining water and bouillon cubes; bring to boil. Simmer on medium-low heat 8 min. or until zucchini is tender.
Ladle soup into 8 bowls. Top with dumplings and shredded cheese.
Prepare as directed, using 3/4 cup (7 oz.) fresh corn masa, and omitting the 1/2 cup water used to prepare the dumpling dough.
Top each serving with a dollop of BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.