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Zucchini Corn Bake

Total Time

Prep: 20 min. Bake: 25 min.

Makes

4 servings

“I found the original version of this recipe in a magazine and decided to lighten it,” says Diane Conser of Lakewood, New Jersey. “It’s delicious!”
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Ingredients

  • 1 medium zucchini, quartered lengthwise and sliced
  • 1-3/4 cups frozen corn, thawed
  • 1 small onion, chopped
  • 1 tablespoon plus 1 teaspoon butter, divided
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup fat-free milk
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1/4 cup dry bread crumbs
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried oregano

Directions

  1. In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended.
  2. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray.
  3. In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture.
  4. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts

3/4 cup: 229 calories, 10g fat (6g saturated fat), 27mg cholesterol, 417mg sodium, 29g carbohydrate (7g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.

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