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Basil Corn & Tomato Bake

 Basil Corn & Tomato Bake
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
10 ServingsPrep: 30 min. Bake: 45 min. + standing

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

  • 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.
  • 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.

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Basil Corn & Tomato Bake (continued)

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.