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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 medium zucchini, unpeeled and grated |
vegetable cooking spray |
1/2 cup minced onion |
1 clove garlic, minced |
3 cups fresh corn cut from the cob (about 6 ears) |
1 1/4 cups shredded carrot |
1 cup evaporated skimmed milk, divided |
1 tablespoon all-purpose flour |
1 1/2 tablespoons yellow cornmeal |
1 cup 1% low-fat cottage cheese |
2 eggs |
1 tablespoon chopped fresh thyme |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 tablespoon fine, dry breadcrumbs |
Directions:
1. Press zucchini between paper towels to remove excess moisture. Set aside.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; saute 5 minutes or until tender. Add corn and carrot, and saute 5 minutes or until tender.
3. Combine 1/4 cup milk, flour, and cornmeal; stir well, and add to corn mixture in skillet. Cook, stirring constantly, until thickened and bubbly. Remove from heat.
4. Combine 1/2 cup milk, cottage cheese, and next 4 ingredients in container of an electric blender; cover and process until smooth. Add cottage cheese mixture to corn mixture; stir well. Stir in zucchini. Coat an 11- x 7- x 1 1/2-inch baking dish with cooking spray, and sprinkle with breadcrumbs. Spoon mixture into dish. Pour remaining 1/4 cup milk over mixture. Bake, uncovered, at 325° for 1 hour. Let stand 5 minutes before serving.
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