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Basil Corn & Tomato Bake

Source of Recipe

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Basil Corn & Tomato Bake

Taste of Home September/October 2013
10 reviews rate this recipe 4 of 5 stars.
Exchanges
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:
• 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
• 1/4 teaspoon salt
• 1/2 cup shredded part-skim mozzarella cheese
• Additional minced fresh basil, optional

Directions:
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.

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.


Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.

3/4 cup equals 131 calories, 4 g fat (1 g saturated fat), 47 mg cholesterol, 241 mg sodium, 20 g carbohydrate, 3 g fiber, 6 g protein. ++++ Diabetic Exchanges: 1 starch, 1/2 fat.