Total Time:  75 Minutes + Standing

Prep Time:  30 Minutes

Bake:  45 Minutes + Standing

Ingredients

Yield:  10 Servings

• • 2 tsp olive oil
  • 1 medium onion, chopped
  • 2 eggs
  • 1 can (10.75 oz) reduced-fat, reduced-sodium 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. 1. Preheat oven to 350 degrees. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. 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 11x7 inch baking dish coated with cooking spray.
   2. Bake vegetables, uncovered, 40-45 minutes or until bubbly. Top with cheese. Bake 5-10 minutes longer or until cheese is melted.
   3. Let stand 10 minutes before serving. If desired, sprinkle with additional fresh basil.

*To make soft breadcrumbs, tear bread into pieces and place into a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 - 3/4 cup crumbs.