Zucchini and Corn Gratin recipe

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Ingredients

½ cup finely chopped onions
5 cups fresh corn kernels
1 small jalapeno pepper, thinly sliced
2 tablespoons flour
⅓ cup milk
1 large zucchini, thinly sliced
¾ cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Nutrition Info

295.1 calories
carbohydrate: 46.1 g
cholesterol: 24.3 mg
fat: 10.5 g
fiber: 6.6 g
protein: 13.1 g
saturatedFat: 5.2 g
servingSize: -
sodium: 182.4 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook onions in large nonstick oven proof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers, cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.

  2. Mix flour and milk until blended. Add to corn mixture, mix well. Cook 4 to 5 min. or until thickened, stirring frequently. Add zucchini, mix well. Top with cheese.

  3. Heat broiler. Broil vegetable mixture 3 to 4 min. or until cheese is melted.

Recipe Yield

4 servings

Recipe Note

Fresh corn kernels and slices of jalapeno pepper are cooked in a creamy sauce with zucchini and lots of shredded cheese then popped under the broiler for a comforting cheesy side dish.

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