Zucchini Corn Gratin

I liked the flavor of this recipe so much that I included it in the published book. After preparing it again this week, however, I made a few revisions. Anyone with a published copy of this recipe before April 16, 2014, may want to try the slightly altered method here instead.

Ingredients - 4 to 6 servings

½ cup whole-grain cornmeal

¼ cup whole-grain breadcrumbs, finely chopped or crumbled
2 teaspoons olive oil

¼ cup chopped onion

3 cups sliced zucchini

½ cup frozen whole kernel corn

1 egg

¼ cup fat-free milk

Salt and pepper to taste

2 tablespoons trans-fat-free butter, melted

¼ cup shredded low-fat cheddar cheese

Directions

Heat oven to 350°F. Spray baking dish with cooking spray. Combine cornmeal and breadcrumbs. Set aside.

In a skillet, heat olive oil over medium-high heat. Add onion; cook until onion is crisp-tender, about 2 minutes. Stir in zucchini, corn and ¼ cup water. Reduce heat to medium; cover and cook until zucchini is tender—9 to 11 minutes, stirring occasionally. Remove from heat. Mash zucchini slightly with a fork.

In a large bowl, beat egg, milk, salt, and pepper with a fork until well blended. Stir in zucchini mixture, half of the cornmeal mixture and 2 tablespoons of the cheese. Spoon into baking dish. I used an oblong baking dish this time; however, I think a deeper 2-quart casserole dish would work better. Combine remaining cornmeal mixture, melted butter, and cheese. Sprinkle evenly over zucchini mixture.

Bake uncovered until set and golden brown—25 to 30 minutes.