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Basil Corn & Tomato Bake Recipe

Basil Corn & Tomato Bake Recipe

I think this is the ultimate dish to make when sweet Jersey corn is in season. Combined with tomatoes, zucchini and basil, it makes for a spectacular side for brunch, lunch or dinner. —Erin Chilcoat, Central Islip, New York
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing YIELD:10 servings

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 eggs
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
  • 4 cups fresh or frozen corn
  • 1 small zucchini, chopped
  • 1 medium tomato, seeded and chopped
  • 3/4 cup soft whole wheat bread crumbs
  • 1/3 cup minced fresh basil
  • 1/2 teaspoon salt
  • 1/2 cup shredded part-skim mozzarella cheese
  • Additional minced fresh basil, optional

Directions

  • 1. Preheat oven to 350°. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray.
  • 2. Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil. Yield: 10 servings.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

Nutritional Facts

3/4 cup equals 131 calories, 4 g fat (1 g saturated fat), 47 mg cholesterol, 299 mg sodium, 20 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.