Taste of Home
Basil Corn & Tomato Bake
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
YIELD: 10 servings.
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
Ingredients
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2 teaspoons olive oil
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1 medium onion, chopped
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2 large eggs
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1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
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4 cups fresh or frozen corn
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1 small zucchini, chopped
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1 medium tomato, seeded and chopped
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3/4 cup soft whole wheat bread crumbs
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1/3 cup minced fresh basil
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1/2 teaspoon salt
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1/2 cup shredded part-skim mozzarella cheese
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Additional minced fresh basil, optional
Directions
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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.
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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.
Nutrition Facts
3/4 cup: 131 calories, 4g fat (1g saturated fat), 47mg cholesterol, 299mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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