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“This recipe is soooo good! I saw one in the newspaper and after some tweaking, this is my version.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Lightly grease 2 qt gratin or shallow baking dish such as 13x9 inch dish. Set aside.
  3. Heat oil over medium heat in large, non-stick skillet. Add onion & cook, stirring often, until just tender, 3-5 minutes. Add red pepper & cook til soft, about 3 minutes.
  4. Add zucchini, garlic & 1/4 tsp salt & continue to cook, stirring often until zucchini is translucent but still bright green. Stir in kernels cut from the corn, black pepper & thyme; cook, stirring a few minutes longer, until corn is barely tender.
  5. Stir in tomato, remove from heat & transfer to baking dish.
  6. Spread vegetables in an even layer.
  7. Beat eggs & milk together. Add cheese & more salt & pepper. Pour over vegetable mixture. Bake 30-40 minutes, until firm & brown.
  8. This dish can be made hours ahead and is good hot or cold.
  9. Serves 8 as a side dish.
  10. 164 cal, 7 g fat, 10 g protein.

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