Zucchini and corn gratin recipe

Potatoes au gratin may be the standard cheesy side dish on most tables, but for those looking to try something new this year, look no further. This cheesy recipe features zucchini and corn and is absolutely to die for! Plus, it offers the added bonus of using vegetables that are currently in season and at the peak of their flavor.

ZUCCHINI AND CORN GRATIN 
Ingredients

• 2 tablespoons butter
• 1 medium white or yellow onion, chopped
• 5 cups sliced zucchini
• 1 cup whole kernel corn
• 1/2 cup water
• 1 egg
• 3/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1 1/4 cups cornbread stuffing
• 1/2 cup shredded cheddar cheese 

Directions 
Preheat oven to 350 degrees F. Spray a large baking dish with non-stick spray and set aside. Melt 1 tablespoon of butter in a large skillet and add the onion. Cook until it is tender yet still slightly crisp, about two minutes. Add zucchini, corn and water. Cover and cook over medium heat 8-10 minutes, stirring occasionally. Remove from heat when zucchini is tender and slightly mash it. In a bowl, beat together the egg, milk and seasonings until well blended. Stir in the vegetable mixture, half of the stuffing mix and half of the cheese. Spoon evenly into prepared baking dish. Melt remaining butter in a small bowl then add remaining stuffing mix and cheese. Sprinkle over top of the mixture. Bake 25-30 minutes, until the gratin is set and the topping is golden brown. Allow to stand a few minutes before serving.

Cook's Notes For a lower fat version of this recipe, use skim milk and reduced fat cheese.

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