Zucchini Corn Bake
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 4 servings.
“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!”
Ingredients
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1 medium zucchini, quartered lengthwise and sliced
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1-3/4 cups frozen corn, thawed
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1 small onion, chopped
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1 tablespoon plus 1 teaspoon butter, divided
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1 tablespoon all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 cup fat-free milk
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3/4 cup shredded reduced-fat cheddar cheese
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1/4 cup dry bread crumbs
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2 garlic cloves, minced
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1/4 teaspoon dried oregano
Directions
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1.
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.
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2.
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.
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3.
In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture.
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4.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts
3/4 cup: 229 calories, 10g fat (6g saturated fat), 27mg cholesterol, 417mg sodium, 29g carbohydrate (7g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.
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