Zucchini-Corn Gratin

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 202.6
  • Total Fat: 6.6 g
  • Cholesterol: 36.5 mg
  • Sodium: 418.4 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 5.5 g
  • Protein: 10.3 g

View full nutritional breakdown of Zucchini-Corn Gratin calories by ingredient
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Number of Servings: 12

Ingredients

    2 tbsp oil
    2 tablespoons margarine or butter
    1 large onion, chopped (2cups)
    12 cups sliced zucchini (1 3/4 lb)
    2 cans corn (3cups)
    1 cup water
    2 eggs
    1.5 cups milk (I used 1%)
    2.5 cups cups cornbread stuffing mix (1 pouch)
    2 cup shredded reduced-fat Cheddar cheese

Directions

(Note: I have a med sized skillet so I cut recipe in 1/2 and cooked 1 tbsp oil, 6cups zucchini, 1/2 onion and 1 can of corn at a time- then repeated for the 2nd half- if you have a larger pan you could reduce oil down to 1 tbsp)


Heat oven to 350F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, add 1-2 tbsp oil 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 fork.

In large bowl, beat egg, milk, salt and pepper with fork until well blended. Stir in zucchini mixture, 1.5 cups of the stuffing mix and 1/2 cup of the cheese. Spoon into baking dish.(I used 2 13x9 pans)

Step4 In small microwavable bowl, microwave remaining 2 tablespoon butter on High 15 to 20 seconds or until melted. Stir in remaining 1 cup stuffing mix and 1.5 cup cheese. Sprinkle evenly over zucchini mixture.

Bake uncovered 25 to 30 minutes or until set and topping is golden brown. Let stand 5 minutes before serving.



Serving Size: 12 large servings

Number of Servings: 12

Recipe submitted by SparkPeople user AMY_ANDERSON.

TAGS:  Side Items |

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