Basil Corn & Tomato Bake

Name: Basil Corn & Tomato Bake
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

12 ingredients

2 steps

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

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.