CREAMY VEGETABLE GRATIN

Creamy Vegetable Gratin image

Trouble getting the kids to eat vegetables? This gratin, made with buttery panko bread crumbs, Parmesan, cream cheese spread and mozzarella, makes it easy.

Provided by My Food and Family

Categories Home

Time 40m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 9

Ingredients

1/2 cup panko bread crumbs, divided
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. butter, melted
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 tsp. dried basil leaves
1 each zucchini and yellow squash, sliced
1 cup KRAFT Shredded Mozzarella Cheese
2 plum tomatoes, sliced

Steps:

Heat oven to 375ºF.
Sprinkle 1/4 cup bread crumbs onto bottom of 8-inch square baking dish sprayed with cooking spray. Mix remaining crumbs with Parmesan and butter.
Mix cream cheese spread, milk and basil until blended. Combine zucchini and squash; spread half over crumbs in prepared dish. Cover with layers of half each of the cream cheese mixture and mozzarella. Repeat all layers. Top with tomatoes and Parmesan mixture.
Bake 20 to 25 min. or until vegetables are heated through and top is golden brown. Let stand 5 min. before serving.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 2 g, Protein 8 g