Zucchini-Corn Gratin

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Zucchini-Corn Gratin

Love comfort food, but the calories and fat are too much for your healthy diet? Try this vegetarian version, loaded with vegetables to give you the comfort for less than 250 calories a serving.
Serves 6
Submitted by Stephanie Corbin-Mills, associate editor


2 tablespoons butter or margarine
1 medium onion
6 cups sliced zucchini
1 cup whole kernel corn
½ cup water
1 egg
¾ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 ¼ cups corn bread stuffing mix
1 cup shredded cheddar cheese


Heat oven to 350 degrees. Spray an 11"x7" glass baking dish with cooking spray. In a 12" nonstick skillet, melt 1 tablespoon of butter over medium-high heat. Add onion; cook 2 minutes, stirring frequently, until onion is crisp-tender.

Stir in zucchini, corn and water. Reduce heat to medium; cover and cook 9 to 11 minutes, stirring occasionally, until zucchini is tender. Remove from heat. While still in skillet, mash zucchini slightly with a fork.

In a large bowl, beat the egg, milk, salt and pepper with a fork until well blended. Stir in zucchini mixture, ¾ cup of the stuffing mix and ½ cup of the cheese. Spoon into your baking dish.

In a small microwavable bowl, microwave remaining 1 tablespoon of butter until melted. Stir in remaining ½ cup of stuffing mix and ½ cup of cheese. Sprinkle evenly over the zucchini mixture.

Bake uncovered 25 to 30 minutes or until set and topping is golden brown. Let stand 5 minutes before serving.
Source: Betty Crocker Easy Everyday Vegetarian

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