Corn and Zucchini Scallop

Corn and Zucchini Scallop

Serves 6

2 cups (one 16-ounce can) canned whole-kernel corn, rinsed and drained
1 tablespoon all-purpose flour
2 1/2 cups sliced unpeeled zucchini
1/2 cup finely chopped onion
2 tablespoons Kraft Fat Free Italian Dressing
1 cup fat-free cottage cheese
1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
1 egg or equivalent in egg substitute
10 Ritz Reduced Fat Crackers, mde into fine crumbs
1/3 cup (1 1/2 ounces) shredded Kraft reduced-fat Cheddar cheese

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a medium bowl, combine corn and flour. Spread 1 cup corn mixture into prepared baking dish. Arrange zucchini over corn mixture and sprinkle onion evenly over zucchini. Pour Italian dressing over top. In a small bowl, combine cottage cheese, Parmesan cheese, and egg. Spread mixture evenly over corn. Sprinkle cracker crumbs and Cheddar cheese evenly over top. Bake for 1 hour. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings. HINT: A self-seal sandwich bag works great for crushing crackers.

Each serving equals:
HE: 1 Bread, 1 Protein, 1 Vegetable, 8 Optional Calories
159 Calories, 3gm Fat, 11gm Protein, 22gm Carbohydrate,
365mg Sodium, 84mg Calcium, 3gm Fiber
DIABETIC: 1 Starch, 1 Meat, 1 Vegetable

"Corn... On & Off the Cob Cookbooklet, page 34."

No comments :

Post a Comment