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Zucchini Corn Bake

 Zucchini Corn Bake
“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!”
4 ServingsPrep: 20 min. Bake: 25 min.

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 King Arthur Unbleached 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

2 of 2

Zucchini Corn Bake (continued)

Directions (continued)

  • 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.