Categories: Vegetables- casserole

Ingredients

• 2 tsp. olive oil
• 1 medium onion, chopped
• 2 eggs
• 1 can (10 3/4 oz.) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
• 4 cups fresh or frozen corn
• 1 small zucchini, chopped
• 1 tomato, seeded and chopped
• 3/4 cup soft whole wheat bread crumbs
• 1/3 cup minced fresh basil, plus additional for topping
• 1/2 tsp. salt
• 1/2 cup shredded part-skim mozzarella cheese

Directions

1. Preheat oven to 350 degrees.

2. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender.

3. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, 1/3 cup basil, salt and onion. Transfer mixture to an 11 × 7-inch baking dish coated with cooking spray.

4. Bake vegetables, uncovered, 40 to 45 minutes or until bubbly. Top with cheese. Bake 5 to 10 minutes longer or until cheese is melted.

5. Let stand 10 minutes before serving. If desired, sprinkle with additional fresh basil.

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