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Prep 30min
Total1hr5min
Servings6
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Ingredients
2
tablespoons butter or margarine
1
medium onion, chopped (1/2 cup)
6
cups sliced zucchini (1 3/4 lb)
1
cup frozen whole kernel corn (from 1-lb bag)
1/2
cup water
1
egg
3/4
cup milk
1/4
teaspoon salt
1/4
teaspoon pepper
1 1/4
cups cornbread stuffing mix
1
cup shredded Cheddar cheese (4 oz)
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Steps
1
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook 2 minutes, stirring frequently, until onion is crisp-tender.
2
Stir in zucchini, corn and water. Reduce heat to medium; cover and cook 9 to 11 minutes, stirring occasionally, until zucchini is tender. Remove from heat. While still in skillet, mash zucchini slightly with fork.
3
In large bowl, beat egg, milk, salt and pepper with fork until well blended. Stir in zucchini mixture, 3/4 cup of the stuffing mix and 1/2 cup of the cheese. Spoon into baking dish.
4
In small microwavable bowl, microwave remaining 1 tablespoon butter on High 15 to 20 seconds or until melted. Stir in remaining 1/2 cup stuffing mix and 1/2 cup cheese. Sprinkle evenly over zucchini mixture.
5
Bake uncovered 25 to 30 minutes or until set and topping is golden brown. Let stand 5 minutes before serving.
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The term gratin usually refers to baked dishes topped with cheese or some type of crumb topping that gets nice and toasty brown--like this yummy dish.
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