Ingredients
2 teaspoons olive oil1 medium onion, chopped2 large eggs1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted4 cups fresh or frozen corn1 small zucchini, chopped1 medium tomato, seeded and chopped3/4 cup soft whole wheat bread crumbs1/3 cup minced fresh basil1/2 teaspoon salt1/2 cup shredded part-skim mozzarella cheeseAdditional minced fresh basil, optional
Preparation
Preheat oven to 350°. 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, basil, salt and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray.
Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil.
