Wednesday, July 22, 2009

Lean Paula Deen: Zucchini and Corn Casserole

Well, thanks to a generous donation of zucchini from my Father-In-Law's garden, our next Cookin' Lean Like Paula Deen recipe is none other than the fabulous Zucchini and Corn Casserole from The Lady and Son's Savannah Country Cookbook.


ZUCCHINI AND CORN CASSEROLE
Serves 5
1-1/2 pounds small zucchini
1/2 cup Egg Beaters
1- (8 ounce) can cream-style corn
1 small onion, chopped
1 small bell pepper, chopped
1 tablespoon "I Can't Believe It's Not Butter"
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup 2% sharp  shredded Cheddar cheese
Paprika to taste

DIRECTIONS

Preheat oven to 350 degrees. Cook the zucchini in boiling water until just tender, about 6 minutes or so. Drain and cut into chunks; combine with corn and eggs. Meanwhile, saute' onion and bell pepper in the "ICBINB" until golden brown, about 5 minutes. Add to zucchini and corn mixture; add salt and pepper. Pour the mixture into a lightly sprayed (use fat free cooking spray) casserole dish. Sprinkle 2 % cheese on top, then sprinkle with paprika. Bake for 30 minutes uncovered, or until lightly browned and bubbly.


My Healthy Twist:
* Substitute butter with 1 tablespoon of "ICBINB"
* Substitute Fat Free or 2% sharp Cheddar for regular (Note: Fat Free does not always melt well. I recommend 2% when cheese is melted.)
* Substitute 1/2 cup Egg Beaters (or any other egg substitute)for 2 regular eggs

RESULTS



I followed the original directions provided by Ms. Paula and used my healthy substitutions to create a delicious side dish. We paired this with tuna steaks and it was great! It would also make a great side for steak or chicken. You really can't go wrong!


The feedback from my taste-testers: They said it was good, but could use more cheese. I didn't use a full half-cup like I was supposed to, so don't be skimpy with the cheese! It will be missed.


Cook it up and enjoy! Let me know what you think.

NUTRITION FACTS (per serving): 122 calories;  4.49g fat;  15.49g carbohydrate;  7.91g protein;  2.54g fiber

~ Lindsay

3 comments:

  1. Want to make this with regular corn not creamed. Any ideas what to do instead of the creamed corn?

    ReplyDelete
  2. Want to make this with regular corn not creamed. Any ideas what to do instead of the creamed corn?

    ReplyDelete
  3. You could try using regular corn and maybe 1/4 cup of fat free half and half. I haven't tried this yet, but it could be a good substitute. Maybe even 1/2 cup of plain Greek yogurt(not vanilla). If you try one of these, let me know how it turns out!

    ReplyDelete

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