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
Basil Corn & Tomato Bake
Basil Corn & Tomato Bake
Prep Time
30 min
Cook Time
45 min
Yield
10 servings
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 2 large 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.
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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