Zucchini-Corn Gratin

I have made this recipe a couple of times for my family and every time it is a smashing success!

All six of us, even my two toddlers.

So I thought that I would share it with you guys and maybe it will become a family favorite for your family, too.

Now, I did double the recipe and omitted the gratin topping...but I'm sure it would be great with it, too!


prep time: 30 minutes
start to finish: 1 hr 5 mins
Yields: 6 servings


2 tbsp butter or margarine
1 medium onion, chopped (about 1/2 cup)
6 cups sliced zucchini (about 1 3/4 lb)
1 cup frozen whole kernel corn
1/2 cup water
1 egg
3/4 cup milk
1/4 tsp salt
1/4 tsp pepper
1 1/4 cup corn bread stuffing mix
1 cup shredded Cheddar cheese (4 oz)

1. Heat oven to 350-degrees. Spray 11x7 inch (2 quart) glass baking dish with cooking spray. In a 12-inch nonstick skillet, melt 1 tbsp butter over med-high heat. Add onion; cook 2 minutes, stirring frequently, until onion is crisp-tender.

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

3. In large bowl, beat egg, milk, salt and pepper with fork until well bleded. Stir in zucchini mixture, 3/4 cup of the stuffing mix and 1/2 cup of the cheese. Spoon into baking dish.

4. In small microwaveable bowl, microwave (or use saucepan on stovetop) remaining 1 tbsp butter on High 1 to 20 seconds or until melted. Stir in remaining 1/2 cup stuffing mix and 1/2 cup cheese. Sprinkle evenly over zucchini mixture.

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

** Source: Betty Crocker Everyday Vegetarian


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