Zucchini-Corn Gratin

 

2

tablespoons margarine or butter

1

medium onion, chopped (1/2 cup)

6

cups sliced zucchini (1 3/4 lb)

1

cup frozen whole kernel corn (from 1-lb bag)

1/2

cup water

1

egg

3/4

cup fat-free (skim) milk

1/4

teaspoon salt

1/4

teaspoon pepper

1 1/4

cups cornbread stuffing mix

1/2

cup shredded reduced-fat Cheddar cheese (2 oz)

• 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt 1 tablespoon butter over medium-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 to 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 blended. Stir in zucchini mixture, 3/4 cup of the stuffing mix and 1/4 cup of the cheese. Spoon into baking dish.
• 4 In small microwavable bowl, microwave remaining 1 tablespoon butter on High 15 to 20 seconds or until melted. Stir in remaining 1/2 cup stuffing mix and 1/4 cup cheese. Sprinkle evenly over zucchini mixture.
• 5 Bake uncovered 25 to 30 minutes or until set and topping is golden brown. Let stand 5 minutes before serving.