Corn Pudding Casserole

By CarolineNGa

This home-cooked beauty makes a sweet side to any meal. You'll love the combination of frozen corn, zucchini, dried tomatoes, and two kinds of cheese. To make ahead, just prepare, cover, and chill for up to 24 hours.

Ingredients

• 6 dried tomatoes (not oil-pack)
• 1/2 cup chopped onion (1 medium)
• 2 clove garlic, minced
• 2 tablespoons butter
• 1 1/4 cups shredded zucchini (1 medium)
• 1 16 ounce packagefrozen whole kernel corn, thawed
• 6 eggs, lightly beaten
• 3 cups whole milk
• 3/4 cup yellow cornmeal
• 1 15 ounce cartonwhole milk ricotta cheese
• 2 teaspoons dried Italian seasoning, crushed
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup finely shredded Parmesan cheese (4 ounces)
• 1 cup panko (Japanese-style bread crumbs)
• 1 tablespoon butter, melted
• Fresh Italian (flat-leaf) parsley (optional)

Preparation

Step 1

1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular or oval baking dish; set aside. In a small bowl cover tomatoes with boiling water. Let stand for 15 minutes; drain. Chop tomatoes; set aside.

2. Meanwhile, in a large skillet cook and stir onion and garlic in the 2 tablespoons hot butter over medium heat about 4 minutes or until tender. Add zucchini; cook and stir for 2 minutes more. Stir in corn and chopped tomatoes; set aside.

3. In a large bowl whisk together eggs and milk. Gradually whisk in cornmeal. Whisk in ricotta cheese, Italian seasoning, salt, and pepper. Stir in the corn mixture and Parmesan cheese. Carefully pour into prepared baking dish (dish will be full).

4. Bake for 20 minutes. Meanwhile, in a small bowl toss together panko and the 1 tablespoon melted butter. Sprinkle over top of corn mixture. Bake about 30 minutes more or until the top is brown and a knife inserted into the center comes out clean. If desired, garnish with parsley.

Nutritional Facts:
Servings per recipe - 12
Calories - 279
Carbs - 24
Fat - 14
Fiber - 2
Protein - 15
Weight Watcher - 7 Points Plus