BASIL CORN & TOMATO BAKE

Basil Corn & Tomato Bake image

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

Provided by Taste of Home

Time 1h15m

Yield 10 servings.

Number Of Ingredients 12

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

Steps:

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 : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 299mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges