When sweet Jersey corn is in season, I turn to this recipe. Combined with tomatoes, zucchini and basil, this corn bake can be served for brunch, lunch or even dinner.
—ERIN CHILCOAT CENTRAL ISLIP, NY
PREP: 30 MIN. • BAKE: 45 MIN. + STANDING • MAKES: 10 SERVINGS
2 teaspoons olive oil
1 medium onion, chopped
2 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
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.
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.
PER SERVING 3/4 cup equals 131 cal., 4 g fat (1 g sat. fat), 47 mg chol., 299 mg sodium, 20 g carb., 3 g fiber, 6 g pro. Diabetic Exchanges: 1 starch, 1/2 fat.