Basil Corn & Tomato Bake
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
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
- 1/2 teaspoon salt
- 2 large eggs
- 2 teaspoons olive oil
- 1 medium onion chopped
- 1 medium tomato seeded and chopped
- 1 small zucchini chopped
- 1/2 cup shredded part-skim mozzarella cheese
- 1/3 cup minced fresh basil
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium conden
- additional minced fresh basil optional
- 4 cups fresh or frozen corn
- 3/4 cup soft whole wheat bread crumbs
- Carbohydrate 42.6577010666983 g
- Cholesterol 84.6 mg
- Fat 4.92240499964765 g
- Fiber 4.38908378251795 g
- Protein 8.08722600003764 g
- Saturated Fat 1.03281475328411 g
- Serving Size 1 1 servings. (102g)
- Sodium 49.4579400000406 mg
- Sugar 38.2686172841804 g
- Trans Fat 0.723653013325043 g
- Calories 239 calories
Preheat oven to 350degrees. 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.
