Basil Corn & Tomato Bake

• Produce

  • 1/3 cup Basil, fresh
  • 1 Basil, fresh
  • 4 cups Corn, fresh or frozen
  • 1 Onion, medium
  • 1 Tomato, medium
  • 1 Zucchini, small

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 can Cream of celery soup, reduced-fat reduced-sodium condensed

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Bread & Baked Goods

  • 3/4 cup Whole wheat bread crumbs, soft

• Dairy

  • 1/2 cup Mozzarella cheese, part skim

Found on tasteofhome.com

Description

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

• 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. Yield: 10 servings. Editors 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. Originally published as Basil Corn & Tomato Bake in Taste of Home September/October 2013, p1-17 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition