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Zucchini Corn Bake Recipe

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“I found the original version of this recipe in a magazine and decided to lighten it,” says Diane Conser of Lakewood, New Jersey. “It’s delicious!”

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Healthy

Diabetic Friendly

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Zucchini Corn Bake Recipe

Prep: 20 min. Bake: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

1 medium zucchini, quartered lengthwise and sliced
1-3/4 cups frozen corn, thawed
1 small onion, chopped
1 tablespoon plus 1 teaspoon butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free milk
3/4 cup shredded reduced-fat cheddar cheese
1/4 cup dry bread crumbs
2 garlic cloves, minced
1/4 teaspoon dried oregano

Directions

In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended.
Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray.
In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 229 calories, 10 g fat (6 g saturated fat), 27 mg cholesterol, 417 mg sodium, 29 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.

Originally published as Zucchini Corn Bake in Light & Tasty February/March 2008, p45

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Zucchini Corn Bake

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Reviewed on May. 16, 2010 by daisyshae99

I made this today to take over to my parents for a cook out. We all thought it was really good! I liked how quickly it came together and how rich it tasted, even though it was light. I will definitely make this again! Next time I may add some chopped red bell pepper to it, although I think you could add just about any veggies to it with great results!

Reviewed on Sep. 11, 2009 by adsimo

This is delicious. I've made it with plain bread crumbs and Italian crumbs and both are great. I recommend it!